Prime Rib Tenderloin Roast

This prime rib tenderloin roast features a rich herb-garlic crust and perfectly tender meat, making it an impressive and flavorful centerpiece for holiday meals and special occasions.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 (4-pound) well-trimmed, center-cut beef tenderloin

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 teaspoons dried basil

1½ teaspoons fresh ground black pepper

1 teaspoon dried rosemary

Roasted red onions, for garnish

Roasted portabella mushrooms, for garnish

Fresh rosemary sprigs, for garnish

1 recipe Herbed Au Jus Sauce, for serving

1 recipe Horseradish-Fennel Sauce, for serving

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Directions

Preheat oven to 425°F. Pat meat dry with paper towels. Combine olive oil, garlic, basil, black pepper and dried rosemary. Rub mixture onto all sides of tenderloin. Place tenderloin on a rack in a shallow roasting pan.
Roast for 45 to 55 minutes or until internal temperature reaches 135°F for medium-rare doneness, or 55 to 60 minutes (150°F) for medium doneness. Loosely cover with foil and let rest for 15 minutes. (Temperature of meat will rise about 10°F while standing.)
Transfer tenderloin to a serving platter and, if desired, garnish with roasted red onions, roasted mushrooms and rosemary sprigs. Serve with Herbed Au Jus Sauce and/or Horseradish-Fennel Sauce.