Description
A simple and delicious recipe for beef tenderloin that is oven-roasted to perfection with a flavorful herb and garlic marinade. Perfect for elegant dinners or special occasions.
Ingredients
Scale
Beef Tenderloin
- 4 pounds beef tenderloin, with the fat removed and tied two inches apart
- 3 tablespoons kosher salt, divided
Marinade
- ½ cup olive oil
- 6 cloves garlic, mashed
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 275 F to prepare for slow roasting the beef tenderloin.
- Prepare Beef: Line a baking sheet with tin foil and place the beef tenderloin on top. Rub half of the kosher salt onto the beef using your hands, then set aside.
- Mix Marinade: In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and the remaining kosher salt. Taste and adjust seasoning as needed.
- Apply Marinade: Rub the marinade all over the beef tenderloin, covering all sides thoroughly.
- Insert Thermometer: Insert a meat thermometer into the center of the tenderloin if available to monitor cooking progress.
- Roast Tenderloin: Place the tenderloin in the oven and roast until desired internal temperature is reached: about 50 minutes for rare (130 F) or 1 hour 10 minutes for medium rare (135-140 F).
- Rest Meat: Remove the tenderloin from the oven and let it rest for 10 minutes to allow juices to redistribute before slicing.
- Serve: Slice the beef tenderloin and serve immediately to enjoy the tender and flavorful dish.
Notes
- Using a meat thermometer is highly recommended for perfect doneness; smart thermometers like the Yummly Smart Thermometer can send notifications when the meat reaches the desired temperature.
- If you don’t have a thermometer, estimate cooking time based on thickness: Rare (120-125°F) 10-12 minutes per inch, Medium-Rare (130-135°F) 12-14 minutes per inch, Medium-Well (140-145°F) 14-16 minutes per inch.
- Allowing the tenderloin to rest after cooking ensures a juicy and tender result.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
