Description
This Ultimate Easy Beef Tenderloin recipe delivers a perfectly seasoned, tender, and juicy roast beef cooked low and slow in the oven. The marinade with garlic, fresh rosemary, thyme, and spices elevates the natural flavor of the beef, making it an ideal centerpiece for any special meal or gathering.
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 ensure a slow and even cooking process for the beef tenderloin.
- Prepare Baking Sheet: Line a baking sheet with tin foil and place the beef tenderloin on top, allowing for easy cleanup and even roasting.
- Salt the Beef: Rub half of the kosher salt evenly onto the beef tenderloin using your hands, then set it aside to absorb the seasoning.
- Make Marinade: In a small bowl, whisk together the olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and remaining kosher salt. Adjust seasoning to taste.
- Marinate Beef: Rub the prepared marinade all over the beef tenderloin, making sure all sides are evenly coated for maximum flavor.
- Insert Thermometer: Insert a meat thermometer into the thickest part of the tenderloin to monitor the internal temperature during cooking. If you don't have a thermometer, refer to notes for timing guidelines.
- Roast Beef: Place the tenderloin into the preheated oven and cook until it reaches your desired internal temperature: approximately 50 minutes for rare (130°F), or 1 hour 10 minutes for medium-rare (135-140°F).
- Rest and Serve: Remove the beef from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender and juicy slices. Slice and serve.
Notes
- Using a meat thermometer is highly recommended for precise doneness. The Yummly Smart Thermometer is a great choice, notifying you via phone when your beef reaches the desired temperature.
- If you do not have a meat thermometer, cook the beef according to its thickness and desired doneness: Rare (120-125°F): 10-12 minutes per inch of thickness; Medium-Rare (130-135°F): 12-14 minutes per inch; Medium-Well (140-145°F): 14-16 minutes per inch.
- Letting the beef rest after cooking is essential to allow juices to redistribute and prevent dryness.
- Ensure the tenderloin is tied every two inches to maintain its shape and promote even cooking.
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: 40 g
- Cholesterol: 120 mg
