Description
A flavorful garlic-herb crust enhances the tenderness of beef tenderloin, making it perfect for special occasions.
Ingredients
Scale
- 1 (2-pound) beef tenderloin
- 1 ½ teaspoons fine sea salt (divided)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic (from 4–5 cloves)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary leaves (or ½ teaspoon dried rosemary)
- ½ teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme)
Instructions
- Trim the tenderloin by removing silver skin and securing the shape with kitchen twine.
- Season the tenderloin with 1 teaspoon of salt and let it rest at room temperature for 1 hour.
- Preheat the oven to 500°F and position the oven rack in the center.
- Make the garlic-herb rub by combining olive oil, remaining salt, minced garlic, black pepper, rosemary, and thyme.
- Rub the mixture all over the tenderloin, ensuring it’s evenly coated.
- Roast the beef for 28-30 minutes, or until a meat thermometer reads 130°F for medium doneness.
- Let the roast rest for 10 minutes before slicing into ½-inch-thick medallions and serve.
Notes
Allow the meat to rest for optimal juiciness and consider serving with creamy mashed potatoes and seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 120mg