Description
This Ultimate Easy Beef Tenderloin recipe delivers a perfectly cooked, tender, and flavorful centerpiece perfect for special occasions or a hearty dinner. Marinated with fresh herbs and garlic, then slow roasted to your preferred doneness, this beef tenderloin is simple to prepare yet impressively delicious.
Ingredients
Scale
Beef and Seasoning
- 4 pounds beef tenderloin, 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 slow roasting the beef tenderloin.
- Prepare Beef: Line a baking sheet with tin foil and place the beef tenderloin on top. Rub half of the kosher salt evenly over the surface of the beef and set it aside.
- Make Marinade: In a small bowl, whisk together olive oil, mashed garlic, chopped rosemary, thyme, onion powder, ground black pepper, and the remaining kosher salt. Taste and adjust seasonings as desired to create a flavorful marinade.
- Apply Marinade: Rub the prepared marinade thoroughly over all sides of the beef tenderloin to ensure full coverage and flavor infusion.
- Insert Thermometer: Insert a meat thermometer into the thickest part of the beef if available. This helps monitor doneness accurately. If not using a thermometer, refer to the cooking times per inch thickness in the notes.
- Roast Beef: Place the baking sheet with the tenderloin into the preheated oven. Roast until the internal temperature reaches your desired doneness: about 50 minutes for rare (130 F) or 1 hour 10 minutes for medium-rare (135-140 F).
- Rest and Serve: Remove the beef tenderloin from the oven and allow it to rest for 10 minutes to redistribute juices. Slice and serve immediately for a juicy and tender dish.
Notes
- Use a meat thermometer for the best results; the Yummly Smart Thermometer is recommended for easy monitoring via phone notifications.
- If you don't have a meat thermometer, cook times vary based on thickness and desired doneness: for rare (120-125°F), cook 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.
- Allowing the beef to rest after roasting is crucial for a juicy and flavorful result.
- You can tie the tenderloin at two-inch intervals to ensure even cooking and maintain shape.
- Adjust herbs and garlic quantities to your taste preference for customized seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 130 mg
