Ingredients
Beef and Seasoning
- 2 pound beef tenderloin roast, trimmed and wrapped in kitchen twine
- 1 tablespoon olive oil
- 1 tablespoon minced rosemary
- 3 cloves garlic, grated
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat Oven: Pre-heat your oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray, then set it aside. Allow the beef tenderloin to sit at room temperature for at least 30 minutes before cooking to ensure even roasting.
- Prepare the Rub: In a small bowl, mix together the olive oil, minced rosemary, grated garlic, kosher salt, and black pepper to create a flavorful rub.
- Apply the Rub: Pat the beef tenderloin dry using paper towels to remove any moisture. Rub the rosemary garlic mixture evenly over all sides of the beef to fully coat the roast.
- Roast the Beef: Insert an instant-read thermometer into the thickest part of the tenderloin. Roast the beef in the preheated oven for 35 to 45 minutes, or until the thermometer reaches your desired doneness—135°F for medium-rare or 150°F for medium.
- Rest the Meat: Remove the roast from the oven when the thermometer reads 125°F to 130°F for medium-rare or 135°F to 140°F for medium. Let the beef rest; the temperature will rise a few degrees as it rests, ensuring juicy, tender meat.
Notes
- Kosher salt is preferred due to its larger flakes, which evenly season the beef. If using table salt, reduce the amount to 1 teaspoon since it is finer and saltier.
- Remove the roast from the oven about 5 degrees before your target temperature because the internal temperature continues to rise while resting.
- Letting the beef rest after roasting helps retain juices and improves tenderness.
- Prep Time: 15 minutes
- Cook Time: 40 to 45 minutes
- Category: Entree, Main Dish
- Method: Roasting
- Cuisine: American
