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Herb-Encrusted Beef Tenderloin 

Prep: 10 minutes plus standing

Roast/Cook: 2 hours 7 minutes • Serves16  

1 whole beef tenderloin, trimmed (about 5 pounds) 

2 tablespoons Katy’s Kitchen® beef base 

1½ teaspoons Katy’s Kitchen® ground black pepper 

1 large egg white 

½ cup chopped fresh oregano, parsley, rosemary, sage and/or thyme 

2 cups prepared Katy’s Kitchen® beef gravy (optional)


 1. Preheat oven to 250°Rub tenderloin with beef base and pepper; place in roasting pan, tucking ends under slightly for even cooking. Roast tenderloin 2 hours or until internal temperature reaches 125°remove from oven and let stand 10 minutes. Increase oven temperature to 500° 

 2. In bowlwith mixer on high speed, whip egg white 1 minute or until very frothy; brush over tenderloin and sprinkle with herbs. Roast tenderloin 7 minutes or until internal temperature reaches 135°; transfer to cutting board. Tent tenderloin with aluminum foil; let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare). 

 3. Slice beef across the grain and serve with gravy, if desired.


Approximate nutritional values per serving: 344 Calories, 26g Fat (10g Saturated), 87mg Cholesterol, 330mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 25g Protein