Beef Tenderloin Roast Recipe: 6 Steps to Perfect Results

Scale

1 whole beef tenderloin (4–5 lbs), trimmed

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

2 tbsp unsalted butter

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1. Preheat oven to 425°F (220°C). Tie beef with kitchen twine every 2 inches.

2. Pat dry and season all over with salt and pepper.

3. Sear in olive oil until all sides are golden brown.

4. Rub minced garlic, rosemary, and thyme over beef.

5. Place on a wire rack and roast for 25–30 minutes or until internal temp reaches 135°F (medium-rare).

6. Remove from oven, tent with foil, and rest for 15 minutes before slicing.

For extra flavor, add a red wine reduction sauce.

Always let the beef rest to retain its juices.

Serve with creamy mashed potatoes or roasted vegetables.