Nutrition Facts

Serving Size 115 g

(Approx. 12 Servings)

Amount Per Serving

Calories	390	Calories From Fat	20

% Daily Value*

Total Fat 30 g	46%

Saturated Fat 11 g	55%

Trans Fat 0.0 g

Cholesterol 95 mg	32%

Sodium 540 mg	23%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	26 g

Vitamin A 0%	•	Iron 20%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herb Crusted Beef Tenderloin

Prep Time

8 hours

Cook Time

45 minutes

Total Time

8 h 45 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

2 Tbsp H-E-B Organics Rosemary, chopped fine

1 Tbsp H-E-B Organics Thyme, chopped fine

1 Tbsp Patty's Herbs Chives, finely chopped

2 Tbsp True Texas BBQ Salt & Pepper Blend, or as needed for seasoning beef

4 Lb super trimmed whole beef tenderloin

3 Tbsp H‑E‑B Select Ingredients Grapeseed Oil, as needed for filet

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Instructions

Add rosemary, thyme, chives, and salt & pepper blend to a bowl, and mix well.

Line a sheet pan with parchment paper (for easier cleanup) and place trimmed tenderloin on pan.

Liberally season beef on all sides with herb and salt mixture until completely coated.

Wrap in plastic wrap to seal and refrigerate overnight or at least 8 hours.

Unwrap tenderloin and set aside at room temperature for at least 30 minutes. Meanwhile, preheat oven to 375°F.

While oven is preheating, place a large cast-iron skillet or oven-safe sauté pan over medium-high heat.

Brush oil evenly over tenderloin. Place in hot pan and sear for 3 to 5 minutes per side until nicely crusted.

Turn off stove and transfer pan to oven. Cook for 20 to 25 minutes, depending on thickness of tenderloin and desired doneness.

Remove pan from oven and set aside for 10 minutes to rest.

Place tenderloin on a cutting board and carve into thin slices. Brush with pan juices and season to taste.