This straightforward recipe yields a beef tenderloin that is flavorful and tender.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (3 pound) beef tenderloin
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1 ½ teaspoons dried rosemary, crushed
- 1 teaspoon sea salt
- fresh ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Tie tenderloin at 2-inch intervals with kitchen string.
- Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
- Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Reviews
This was my first beef tenderloin and I was terrified of goofing up such an expensive cut – especially on Christmas. This made it perfectly tender and delicious. I made a paste with all the ingredients and rubbed it all over and let it sit for about 30 minutes at room temp first. Perfect.
Easy and so delicious! I make this every year for Christmas dinner and everyone raves about it. I pretty much follow the directions exactly as written.
This was fabulous! Made tonight for New Year’s dinner. We had a 4 lb beef tenderloin. Cooked at 425 for one hour and it was perfect. The last half hour to forty five minutes I added a little bit of white wine to the bottom of the pan. This was the best beef tenderloin I have ever made. Will definitely make again!
Delicious! Follow the recipe. Made this for our Christmas dinner. Will definitely make this again.
Super easy to make. The family thought I was a Rockstar.
I only made a half tenderloin. I tried it twice. I recommend cooking at lower temp, 400 and for only 35 minutes with smaller size. I also sauteed mushrooms with butter on stovetop and added to tenderloin for the last 10minutes.
I had a 4 lb. beef tenderloin and 6 people for dinner. I didn’t want a 2 step process(sear and roast). I mixed the olive oil and all the ingredients togetherand spread like a paste. Added salt and peppe first. I cooked it for 50 minutes. It was fabulous. Medium rare from edge to edge and very flavorful.
Loved it! The herbs flavor came through. Very basic and easy. Cooked at 350 for about 1-1/2 hours. Took out at 130 degrees and let rest. Inside was pink, outside well done and moist.
Headline: Simple and easy-does-it recipe leads to a flavorful dinner. I cooked this to rare, as we prefer it that way. Thank you for the recipe.