A perfectly roasted beef tenderloin rubbed with olive oil, garlic, and herbs, creating a tender, juicy centerpiece with rich savory flavor and a fragrant crust.
Ingredients
2 teaspoons olive oil
2 garlic cloves, minced
1½ teaspoons dried basil
1 teaspoon black pepper
½ teaspoon fresh rosemary, chopped
1 (3-pound) center-cut beef tenderloin roast, trimmed
Directions
- Preheat oven to 425°F. In a small bowl, combine olive oil, garlic, basil, pepper and rosemary.
- Place roast on a rack set in a shallow roasting pan. Spread herb mixture over top and sides of roast. Insert an oven-going meat thermometer into center of roast.
- Roast, uncovered, for 35 to 45 minutes or until meat thermometer registers 140°F. Cover meat with foil; let stand for 15 minutes before slicing. The temperature of the meat after standing should be 145°F. (For medium, roast for 45 to 55 minutes or until meat thermometer registers 150°F. Temperature of meat after standing should be 160°F.)
