Garlic and Herb Beef Tenderloin

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 25 mins

If you can't find fresh marjoram and oregano, substitute fresh parsley and add a pinch each of dried marjoram and oregano.


1cup packed fresh basil leaves
3tablespoons fresh rosemary
3tablespoons fresh marjoram
2tablespoons fresh oregano
6-- garlic cloves
3tablespoons Dijon mustard
1/4teaspoon black pepper
1/3cup extra-virgin olive oil
4 1/2pounds beef tenderloin, trimmed and tied
1/2teaspoon salt


  1. Combine basil and next 6 ingredients (basil through pepper) in the bowl of a food processor or blender. With the food processor running, slowly drizzle in oil and process until herbs and garlic are very finely chopped. Rub herb mixture over beef and refrigerate at least 4 hours and up to 24 hours.
  2. Preheat oven to 425F. Coat a rimmed baking sheet with cooking spray.
  3. Transfer beef to baking sheet. Sprinkle with salt. Bake about 40 minutes, or until a thermometer inserted into the center registers 135F for medium-rare. Remove from oven and let stand 10 minutes before slicing.

Recipe by Marge Perry and David Bonom

Nutritional Info *per serving

  • Calories 440
  • Glycemic Load 0
  • Fat 26g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 12g
  • Cholesterol 140mg
  • Sodium 240mg
  • Potassium 710mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 0
  • Protein 48g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 40%