Description
This Ultimate Easy Beef Tenderloin recipe delivers a perfectly cooked, flavorful roast with a simple herb and garlic marinade. Ideal for special occasions or a delicious family dinner, this tenderloin is roasted low and slow for a juicy, tender bite every time.
Ingredients
Scale
Main Ingredients
- 4 Pounds Beef Tenderloin, with the 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 prepare for slow roasting the beef tenderloin.
- Prepare Baking Sheet: Line a baking sheet with tin foil and place the beef tenderloin on top of it.
- Salt the Meat: Use your hands to rub half of the kosher salt onto the beef tenderloin evenly, then set it aside while preparing the marinade.
- Make Marinade: In a small bowl, whisk together the olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and the remaining kosher salt. Adjust the seasonings to taste.
- Marinate Tenderloin: Rub the marinade all over the beef tenderloin, making sure every side is well coated for maximum flavor.
- Insert Meat Thermometer: If using, insert a meat thermometer into the thickest part of the tenderloin for accurate cooking.
- Roast Beef: Place the tenderloin in the preheated oven. Roast until it reaches your desired internal temperature: 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.
- Slice and Serve: Slice the beef tenderloin and serve immediately for a delicious, tender main course.
Notes
- Using a meat thermometer is highly recommended for perfectly cooked tenderloin. The Yummly Smart Thermometer can connect via an app and notify you when the meat reaches the desired temperature.
- If you don’t have a meat thermometer, estimate cooking time by thickness and desired doneness: Rare (120-125°F): 10-12 minutes per inch thickness; Medium-Rare (130-135°F): 12-14 minutes per inch; Medium-Well (140-145°F): 14-16 minutes per inch.
- Tie the tenderloin two inches apart to help it cook evenly and maintain its shape.
- Letting the meat rest after roasting is essential for juicy slices.
- You can adjust the herbs based on preference or availability, but rosemary and thyme pair especially well with beef.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
