Ingredients:
- 1 tablespoon coarsely cracked black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh or frozen chives
- 1 teaspoon dried leaf thyme
- 1 teaspoon dried leaf tarragon
Preparation:
1 boneless rib roast or tenderloin roast, about 2 1/2 pounds
Preheat oven to 425°. Press pepper over roast. Combine herbs and spread out on wax pepper; roll roast in herb mixture to coat well. Tie roast with 3 lengths of kitchen twine, if necessary. Roast on rack in open roasting pan for about 40 minutes, or to about 155° for medium.
Remove from oven, cover with foil, and let rest for 5 minutes. Slice thinly for serving.
More Beef Roast Recipes
Standing Rib Roast
Roast Beef Tenderloin
Beef Tenderloin Sandwich
Grilled Beef Tenderloin Recipe
Bourbon Beef Tenderloin Recipe
Tenderloin for Two with Peppercorn Cream
Roast Beef Poor Boy
Roast Beef with Garlic and Thyme
Oven Roasts
Pot Roasts
Crockpot Beef Recipes
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