You may also like
Categories:Viewed: 6 - Published at: a year ago
Ingredients
- One (4 to 5 pound) beef tenderloin roast, preferably trimmed
- 4 to 6 cloves garlic, crushed
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon or so rosemary
- 1 teaspoon or so thyme
- Olive oil
Method
- 1. Mix together the garlic, salt, pepper, rosemary, and thyme, using a little olive oil to make a paste. Rub this mixture all over the tenderloin. Cover and refrigerate up to 24 hours.
- 2. Preheat oven to 400 degrees. Remove the tenderloin from the refrigerator an hour before roasting and let it come to room temperature.
- 3. Place tenderloin in a shallow roasting pan such that it is even in thickness, tucking up the thinner tail if necessary. Insert a probe thermometer into the thickest part of the roast.
- 4. Roast 35 to 45 minutes, or until the internal temperature reaches 120 degrees F. Loosely cover with foil and allow to rest for 15 minutes before carving.
