Herbed Beef Tenderloin

1. Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan. Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Sprinkle Parmesan cheese over top of roasted tenderloin and let stand for about 15 minutes. (Temperature will continue to rise about 5 degrees.) Slice and serve. Beef tenderloin recipe serves 8.

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Nutrient	Quantity
Total fats	329.8713 g
Protein	359.7658 g
Carbohydrates	5.1162 g
Energy	4520.3842 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.528 g
Water	1116.7367 g
Aspartic acid	32.4081 g
Calcium, Ca	510.7019 mg
Lutein + zeaxanthin	14.696 g
Fiber, total dietary	0.5282 g
Carotene, beta	9.9 g
Niacin	104.9051 mg
Hydroxyproline	3.4272 g
Vitamin A, RAE	4.991 g
Arginine	22.9991 g
Riboflavin	1.7327 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Fatty acids, total saturated 20:1	0.5517 g
Glutamic acid	53.3882 g
Sodium, Na	1022.0692 mg
Fatty acids, total saturated 16:1 undifferentiated	18.4538 g
Total lipid (fat)	329.8713 g
Manganese, Mn	0.3729 mg
Fructose	0.0082 g
Proline	16.9797 g
Fatty acids, total saturated 16:0	91.9531 g
Fatty acids, total saturated 8:0	0.0068 g
Sucrose	0.0048 g
Choline, total	1486.9548 mg
Sugars, total	0.1778 g
Serine	14.0055 g
Fatty acids, total saturated 10:0	1.2279 g
Fatty acids, total saturated 18:0	46.7789 g
Fatty acids, total saturated 20:4 undifferentiated	0.5984 g
Vitamin B-6	9.7205 mg
Selenium, Se	403.3431 g
Ash	17.4178 g
Fatty acids, total saturated 18:1 undifferentiated	143.0838 g
Pantothenic acid	10.1768 mg
Phenylalanine	14.0428 g
Copper, Cu	1.2359 mg
Betaine	217.7519 mg
Thiamin	1.1133 mg
Retinol	3.9 g
Methionine	9.268 g
Iron, Fe	26.5567 mg
Carbohydrate, by difference	5.1162 g
Phosphorus, P	3336.6799 mg
Folate, total	203.5384 g
Tocopherol, gamma	0.1975 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	0.23 g
Alanine	21.6249 g
Cholesterol	1543.3368 mg
Valine	17.6533 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	9.2356 g
Glycine	21.6592 g
Carotene, alpha	0.238 g
Glucose (dextrose)	0.0123 g
Fatty acids, total saturated 14:0	12.0006 g
Zinc, Zn	62.1635 mg
Isoleucine	16.1816 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.8323 g
Fatty acids, total polyunsaturated	14.3639 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	28.3041 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	35.0125 IU
Folate, DFE	203.5384 g
Tryptophan	2.341 g
Vitamin C, total ascorbic acid	0.0496 mg
Phytosterols	2.15 mg
Galactose	0.0025 g
Fatty acids, total polyunsaturated 18:1 c	0.011 g
Fatty acids, total saturated 6:0	0.0097 g
Tyrosine	11.3407 g
Vitamin B-12	18.4247 g
Vitamin K (phylloquinone)	34.0444 g
Fatty acids, total saturated	152.8415 g
Histidine	11.3541 g
Fatty acids, total monounsaturated	162.0897 g
Threonine	14.203 g
Folate, food	203.5384 g
Cryptoxanthin, beta	0.3225 g
Vitamin E (alpha-tocopherol)	7.542 mg
Magnesium, Mg	370.1432 mg
Lysine	30.0526 g
Potassium, K	5559.0316 mg
Cystine	4.59 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	2 tablespoons	37	4	0.5
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1 halved	0	0	0
leaf basil	0.25 teaspoon	0	0	0
beef tenderloin	4	4478.9435	0	329.3021
leaf thyme	0.25 teaspoon	0	0	0