Description
This oven-roasted beef tenderloin is a classic, elegant main course perfect for special occasions or holiday dinners. Seasoned with fresh rosemary, thyme, garlic, and a simple olive oil rub, the tenderloin is roasted to medium-rare perfection, delivering a juicy, flavorful centerpiece that’s impressively easy to prepare.
Ingredients
Scale
Beef Tenderloin
- 1 whole beef tenderloin (about 3 to 4 pounds), trimmed and tied
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves, minced
Optional For Basting
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 425°F. Allow the beef tenderloin to sit at room temperature for 30 to 45 minutes to ensure even cooking.
- Make the Seasoning Paste: In a small bowl, combine olive oil, kosher salt, black pepper, chopped rosemary, thyme leaves, and minced garlic. Mix into a paste.
- Season the Tenderloin: Pat the beef dry with paper towels. Rub the seasoning paste all over the surface of the tenderloin, ensuring full coverage.
- Roast the Beef: Place the seasoned tenderloin on a wire rack set over a baking sheet. Roast in the preheated oven for 35 to 45 minutes or until the internal temperature reaches 130°F for medium-rare doneness. If you prefer, during the last 10 minutes of roasting, baste the beef with melted unsalted butter for added richness.
- Rest and Serve: Once cooked to your liking, remove the beef from the oven and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute before slicing and serving warm.
Notes
- Use a meat thermometer to achieve perfect doneness every time.
- For a crustier exterior, sear the beef in a hot skillet for 2 to 3 minutes per side before roasting.
- Leftover beef tenderloin makes delicious sandwiches or can be added to salads.
