Description
This Ultimate Easy Beef Tenderloin recipe delivers a tender, flavorful roast perfect for special occasions or a luxurious weeknight dinner. Seasoned with fresh herbs, garlic, and simple spices, and slow roasted to your preferred doneness, this beef tenderloin is juicy and melts in your mouth.
Ingredients
Beef and Seasoning
- 4 Pounds Beef Tenderloin (with the fat removed and tied two inches apart)
- 3 Tablespoons Kosher Salt (divided)
- 1 Teaspoon Ground Black Pepper
- 2 Teaspoons Onion Powder
Marinade
- 1/2 Cup Olive Oil
- 6 Cloves Garlic (mashed)
- 3 Tablespoons Fresh Rosemary (finely chopped)
- 2 Tablespoons Fresh Thyme (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C) to prepare for low and slow roasting of the beef tenderloin.
- Line Baking Sheet: Line a baking sheet with tin foil for easy cleanup, then place the beef tenderloin on top.
- Rub Salt: Use your hands to rub half of the kosher salt evenly onto the beef tenderloin and set it aside to allow the salt to begin seasoning the meat.
- Prepare Marinade: In a small bowl, whisk together the olive oil, mashed garlic, chopped fresh rosemary, chopped fresh thyme, onion powder, ground black pepper, and the remaining kosher salt. Taste and adjust seasonings as needed to balance flavors.
- Rub Marinade: Thoroughly rub the prepared marinade all over the beef tenderloin, ensuring all sides are well coated for maximum flavor infusion.
- Insert Thermometer: Insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature during cooking for perfect doneness.
- Cook Tenderloin: Place the tenderloin into the preheated oven. Roast until the desired internal temperature is reached: about 50 minutes for rare (130°F), or about 1 hour and 10 minutes for medium rare (135-140°F).
- Rest, Slice, and Serve: Remove the beef from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice against the grain, serve, and enjoy your perfectly cooked beef tenderloin.
Notes
- If you don’t have a meat thermometer, you can estimate doneness by touch or timing, but using a thermometer is highly recommended for best results.
- Allowing the beef to rest after cooking is essential to keep it juicy and tender when sliced.
- Tying the beef tenderloin at two-inch intervals helps it maintain a uniform shape for even cooking.
- You can adjust herbs and spices according to your preference; fresh herbs impart a more vibrant flavor.
