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Classic Beef Tenderloin Roast
Classic Beef Tenderloin Roast

Classic Beef Tenderloin Roast

1 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 10 Min Cook: 55 Min
Looking for a simple, fresh way to serve roast beef? Try our recipe for Classic Beef Tenderloin Roast! This quick roast is as delicious as it is easy to prepare.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing, divided
2 cloves garlic, minced
1 beef tenderloin (2 lb./900 g), trimmed
2 tsp. black pepper
1/4 cup 25%-less-sodium beef broth
2 Tbsp. sherry vinegar
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Heat 2 Tbsp.dressing in large ovenproof skillet on medium-high heat, add garlic. Season meat with pepper. Add to skillet; cook 3 to 5 min. or until meat is evenly browned on both sides, turning occasionally. Remove from heat.
Step 3
Mix broth, vinegar and remaining salad dressing until blended; pour over meat. Place skillet in oven.
Step 4
Bake 45 to 55 min. or until meat is done (160ºF). Remove from oven.
Step 5
Let stand 10 min. before slicing the meat.
Kraft Kitchen Tips!
Special Extra
For extra flavour, sprinkle roast with 1/2 tsp. coarse salt before serving.
Serving Suggestion
Serve with hot mashed potatoes and your favourite roasted vegetables.
Drizzle the meat drippings from skillet over the sliced cooked roast before serving.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
30 %
Cholesterol 80 mg
Sodium 150 mg
6 %
Carbohydrate 6 g
Fibre 0 g
Sugars 4 g
Protein 23 g
Vitamin A
0 %
Vitamin C
0 %
2 %
15 %
8 servings, 1/8 recipe (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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