Description
This Ultimate Easy Beef Tenderloin recipe guides you step-by-step through preparing a perfectly tender and flavorful beef tenderloin. With a simple yet aromatic marinade of garlic, rosemary, thyme, and seasonings, and a low and slow oven roast, it ensures a juicy, restaurant-quality roast that's ideal for special occasions or an impressive dinner. Easy to prepare with minimal ingredients and enhanced by resting for optimal tenderness.
Ingredients
Scale
Beef Tenderloin
- 4 pounds beef tenderloin, with the fat removed and tied two inches apart
- 3 tablespoons kosher salt, divided
Marinade
- 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 a slow and even roast of the beef tenderloin.
- Prepare Baking Sheet: Line a baking sheet with tin foil to catch drippings and make clean-up easier, then place the beef tenderloin on top.
- Salt the Meat: Rub half of the kosher salt all over the beef tenderloin using your hands to ensure even seasoning; set the meat aside.
- Make the Marinade: In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and the remaining kosher salt. Taste and adjust seasoning as needed.
- Apply Marinade: Rub the marinade all over the beef tenderloin thoroughly so every side is coated with the flavorful mixture.
- Insert Thermometer: If using a meat thermometer, insert it into the thickest part of the beef to monitor the internal temperature while roasting.
- Roast the Beef: Place the tenderloin in the oven and cook until your desired internal temperature is reached. For rare, cook until 130 F (about 50 minutes); for medium rare, cook to 135-140 F (approximately 1 hour and 10 minutes).
- Rest the Roast: Remove the beef tenderloin from the oven and allow it to rest for 10 minutes to let juices redistribute and ensure tenderness before slicing.
- Serve: Slice the rested beef tenderloin and serve immediately. Enjoy your perfectly roasted, flavorful beef tenderloin!
Notes
- Using a meat thermometer is recommended for accuracy; the Yummly Smart Thermometer is a great option that connects to your phone and alerts you when the meat reaches your preferred temperature.
- If you don’t have a thermometer, cook times per inch of thickness can guide you: Rare (120-125°F) 10-12 minutes per inch, Medium-Rare (130-135°F) 12-14 minutes per inch, Medium-Well (140-145°F) 14-16 minutes per inch.
- Resting the meat after cooking is crucial to keep it juicy and tender.
- You can adjust the herbs and seasonings according to your taste preferences to customize the flavor profile.
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: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
