Description
This Ultimate Easy Beef Tenderloin recipe features a perfectly seasoned and tender cut of beef, marinated in garlic, rosemary, thyme, and spices, then slow roasted to your preferred doneness. Ideal for special occasions or elegant dinners, this recipe ensures juicy, flavorful beef every time with simple steps and minimal fuss.
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 Baking Sheet: Line a baking sheet with tin foil and place the beef tenderloin on top for easy cleanup.
- Salt the Tenderloin: Rub half of the kosher salt onto the beef tenderloin evenly with your hands and set aside to absorb the seasoning.
- 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 seasonings as needed for a balanced flavor.
- Apply Marinade: Rub the marinade thoroughly over the entire tenderloin, covering all sides to enhance flavor and juiciness.
- Insert Meat Thermometer: Insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature during cooking. This step is highly recommended for best results.
- Cook in Oven: Place the tenderloin in the preheated oven. Roast until the internal temperature reaches your desired doneness: approximately 130°F (rare) in 50 minutes or 135-140°F (medium rare) in 1 hour 10 minutes.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 10 minutes to allow juices to redistribute for optimal tenderness.
- Slice and Serve: Slice the beef tenderloin against the grain and serve immediately, enjoying its juicy, flavorful texture.
Notes
- Using a meat thermometer is highly recommended to ensure your beef tenderloin is cooked to your preferred doneness with precision.
- If you don't have a meat thermometer, estimate cooking times by thickness: 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.
- Letting the meat rest after cooking is crucial to maintain juiciness and tenderness.
- Adjust herbs and seasoning to your taste preference for a personalized flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
