Description
This Ultimate Easy Beef Tenderloin recipe delivers a perfectly seasoned, tender, and juicy roast that is simple to prepare. With a flavorful marinade of garlic, fresh herbs, and olive oil, this beef tenderloin is oven-roasted to your preferred doneness, making it an impressive main course for any special occasion or dinner.
Ingredients
Scale
Main Ingredients
- 4 pounds beef tenderloin, fat removed and tied two inches apart
- 3 tablespoons kosher salt, divided
- 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 ensure a low and slow cooking for tender beef.
- Prepare Baking Sheet: Line a baking sheet with tin foil and place the beef tenderloin on top, ready for seasoning.
- Season Meat: Rub half of the kosher salt evenly over the beef tenderloin using your hands and set aside.
- Make Marinade: In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, black pepper, and the remaining kosher salt. Adjust taste as needed.
- Marinate Tenderloin: Rub the marinade thoroughly all over the beef tenderloin, making sure every side is coated.
- Insert Thermometer: Place a meat thermometer into the thickest part of the tenderloin for temperature monitoring during cooking (optional but recommended).
- Oven Roasting: Place the tenderloin in the oven and cook until it reaches the desired internal temperature: 130 F (rare, about 50 minutes) or 135-140 F (medium rare, about 1 hour 10 minutes).
- Rest Meat: Remove from oven and let the beef tenderloin rest for 10 minutes to redistribute juices before slicing and serving.
Notes
- Using a meat thermometer like the Yummly Smart Thermometer ensures perfectly cooked beef by notifying you once the desired temperature is reached.
- If you don't have a thermometer, cook times per inch of thickness are: Rare (120-125°F) 10-12 minutes, Medium-Rare (130-135°F) 12-14 minutes, Medium-Well (140-145°F) 14-16 minutes.
- Letting the meat rest after cooking keeps it juicy and tender when sliced.
- Tying the tenderloin at two-inch intervals helps it cook evenly.
- Adjust fresh herbs to taste or substitute with dried herbs if fresh are unavailable, using about one-third the amount.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
