Roast Tenderloin of Beef
Roast Tenderloin of Beef recipe
Yield
16 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, tenderloin
trimmed, tied |
|
| 2 | tablespoons |
rosemary leaves
and thyme, minced |
|
| 1 | tablespoon |
garlic
finely minced |
|
| 2 | teaspoons |
black pepper
cracked |
|
| 1 ½ | teaspoon |
kosher salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, tenderloin
trimmed, tied |
|
| 3E+1 | ml |
rosemary leaves
and thyme, minced |
|
| 15 | ml |
garlic
finely minced |
|
| 1E+1 | ml |
black pepper
cracked |
|
| 7.5 | ml |
kosher salt
or to taste |
|
Directions
Preheat oven to 525 degrees F.
Pat meat dry.
In a small bowl combine rosemary, thyme, garlic, pepper and salt.
Rub mixture onto meat and arrange meat on a rack in a roasting pan.
Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 degrees F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Carve into thin slices for serving.
