The Ultimate Easy Beef Tenderloin Recipe
This Ultimate Easy Beef Tenderloin recipe delivers a perfectly tender and flavorful roast by slowly cooking the beef at a low temperature. It’s seasoned with a savory blend of garlic, fresh rosemary, thyme, and a simple olive oil marinade, making it an elegant yet approachable dish perfect for special occasions or dinner parties.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Beef Tenderloin
- 4 Pounds Beef Tenderloin (fat removed and tied two inches apart)
- 3 Tablespoons Kosher Salt (divided)
Marinade
- 1/2 Cup Olive Oil
- 6 Cloves Garlic (mashed)
- 3 Tablespoons Fresh Rosemary (finely chopped)
- 2 Tablespoons Fresh Thyme (finely chopped)
- 2 Teaspoons Onion Powder
- 1 Teaspoon Ground Black Pepper
Instructions
- Preheat Oven: Begin by preheating your oven to 275°F to ensure it’s at the perfect temperature for slow roasting the tenderloin.
- Line Baking Sheet: Line a baking sheet with tin foil for easy cleanup and place the beef tenderloin on top.
- Rub Salt: Use your hands to rub half of the kosher salt evenly over the surface of the beef tenderloin, then set it aside to allow the salt to draw flavor into the meat.
- Prepare Marinade: In a small bowl, whisk together the olive oil, mashed garlic, finely chopped rosemary and thyme, onion powder, ground black pepper, and the remaining kosher salt. Taste and adjust seasoning as needed.
- Rub Marinade: Thoroughly coat the entire tenderloin with the marinade, ensuring every side is covered to infuse maximum flavor.
- Insert Thermometer: If using a meat thermometer for precise cooking, insert it into the thickest part of the tenderloin before roasting.
- Cook Tenderloin: Place the tenderloin in the preheated oven and roast until the internal temperature reaches your desired doneness: about 130°F for rare (approximately 50 minutes), or 135-140°F for medium rare (about 1 hour and 10 minutes).
- Rest, Slice, and Serve: Remove the beef from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice against the grain and serve immediately to enjoy tender, juicy beef.
Notes
- If you do not have a meat thermometer, check doneness by gently pressing the meat—rare will feel quite soft and medium rare slightly firmer.
- Tying the beef tenderloin every two inches helps the meat cook evenly and maintain its shape.
- Letting the beef rest after cooking is crucial to retain maximum juiciness.
- Adjust seasoning in the marinade to your taste preference; adding a splash of lemon juice can brighten the flavors if desired.