Beef Tenderloin Roast (Print Version)
# Ingredients:
01 -
4 to 4.5-pound beef tenderloin, tied and trimmed, center-cut.
02 -
2 teaspoons of salt, kosher.
03 -
1 teaspoon of black pepper, freshly cracked.
04 -
2 tablespoons of oil, avocado.
05 -
6 tablespoons of butter, softened.
06 -
6 minced garlic cloves.
07 -
1 teaspoon finely chopped thyme leaves, fresh.
08 -
1 teaspoon finely chopped rosemary leaves, fresh.
# Instructions:
01 -
Let the meat sit out for 1 to 2 hours to warm up. Stir butter with herbs and garlic.
02 -
Set the oven to 425°F. Dry the beef with a paper towel, then season it with pepper and salt.
03 -
Heat oil and brown all sides of the tenderloin, which takes about 10 minutes in total.
04 -
Spread the garlic and herb butter mix over the top of the beef.
05 -
Move the meat to the oven and bake for 15-20 minutes until it’s at your preferred doneness.
06 -
Leave the beef to sit for 10-15 minutes, then slice it after cutting off the twine.
# Notes:
01 -
A meat thermometer guarantees the perfect temperature.
02 -
Goes great with a sauce made from horseradish.
03 -
Plenty of side dishes to serve with it too.