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Beef Tenderloin Roast
An easy recipe for a tender, juicy, and very flavorful beef tenderloin roast. Rub with olive oil and spices, roast in a 500°F oven to crisp up the outside, then finish cooking it in a moderate 350°F oven. Perfection!
Servings 6 servings
- 2 lb. beef tenderloin roast
- 3 tablespoons olive oil
- 2 teaspoons Diamond Crystal kosher salt (not fine table salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Remove the tenderloin from the fridge an hour before you plan to start cooking it.
Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly. You can also ask your butcher to tie it for you.
Mix the olive oil and the spices, then use your clean hands to rub the beef with the mixture.
Place the beef tenderloin on the wire rack. Insert a meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 degrees F (medium-rare), about 20 more minutes.
Transfer the tenderloin roast to a cutting board. Loosely cover with foil and allow to rest for 30 minutes.
Gently remove the butcher twine (you can cut it with kitchen scissors then gently pull it out of the meat), slice and serve.
Nutrition info based on CalorieKing.com.
Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own informed decision.
Serving: 4oz | Calories: 375kcal | Carbohydrates: 1g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Sodium: 373mg