Description
This Ultimate Easy Beef Tenderloin recipe offers a perfectly seasoned, juicy, and tender roast using a simple marinade of garlic, fresh herbs, and olive oil. Slow-roasted at a low temperature, the tenderloin cooks evenly to your desired doneness while locking in flavors, ideal for special occasions or elegant dinners.
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 degrees Fahrenheit 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 entire surface of the tenderloin and set it aside temporarily.
- 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. Taste the marinade and adjust the seasoning if necessary.
- Marinate Beef: Rub the prepared marinade all over the beef tenderloin, covering every side thoroughly to infuse flavor deeply into the meat.
- Insert Thermometer: If available, insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature while cooking for precise doneness.
- Roast Beef: Place the baking sheet with the tenderloin into the oven. Cook for approximately 50 minutes for rare doneness (130°F internal temperature) or about 1 hour and 10 minutes for medium rare (135-140°F). Adjust time if you prefer a different level of doneness.
- Rest Meat: Once cooked to your desired temperature, remove the tenderloin from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a moist and flavorful roast.
- Slice and Serve: After resting, slice the beef tenderloin and serve immediately, enjoying a tender, aromatic, and perfectly cooked centerpiece.
Notes
- Using a meat thermometer is highly recommended to achieve precise doneness; the Yummly Smart Thermometer is a great option that connects to your phone and alerts you when ready.
- If you don't have a thermometer, use cooking time guidelines based on the thickness of the tenderloin 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.
- Resting the meat for 10 minutes after cooking improves juiciness and flavor.
- Allowing the beef to come to room temperature before roasting can help it cook more evenly.
- Feel free to tie the tenderloin at intervals to ensure even cooking and maintain shape.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 130 mg
