Beef Tenderloin
Ingredients
The roast
-
5-6
lb
whole beef tenderloin
The seasoning
-
3
tablespoon
olive oil
-
2
tablespoon
chopped garlic
-
2
tablespoon
fresh thyme, chopped
-
2
tablespoon
fresh rosemary, chopped
-
1
tablespoon
kosher salt or coarse sea salt
-
2
teaspoon
cracked black pepper
-
1
teaspoon
sumac
-
1
teaspoon
dry mustard
Instructions
- Remove the beef tenderloin from the refrigerator and let it come to room temperature for at least 30 minutes.
- Pat the tenderloin dry and remove excess fat and sinew.
- In a bowl, mix olive oil, chopped garlic, thyme, and rosemary.
- Add salt, black pepper, sumac, and mustard to the mixture and combine well.
- Rub the seasoning mixture onto the beef and let it marinate while preheating the oven.
- Preheat the oven to 425°F.
- Prepare a baking pan with aluminum foil and place a wire rack on top.
- Insert a temperature probe into the center of the tenderloin.
- Place the tenderloin on the wire rack and roast at 425°F for 15 minutes.
- Lower the oven temperature to 350°F and continue cooking until the internal temperature reaches 130°F.
- Remove the tenderloin from the oven, tent it with foil, and let it rest for 20 minutes before slicing.
- Slice to desired thickness and serve with sides.
Nutrition Facts (estimated)
Servings
8
Calories
831
Total fat
67g
Total carbohydrates
2g
Total protein
52g
Sodium
812mg
Cholesterol
198mg
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