Beef Tenderloin in the Oven

Prep Time 1 hour
Cook Time 40 minutes
Resting Time 15 minutes
Servings 10 servings
Calories 519 kcal

Ingredients

  • 1 (4-pound) trimmed center-cut beef tenderloin (used the whole cryopacked meat)
  • 1/2 tablespoon olive oil
  • 2 teaspoons salt
  • 1-1/2 teaspoons fresh ground pepper
  • 6 cloves garlic, minced (used way more than 6!)
  • 1 to 2 tablespoons fresh rosemary leaves, chopped
  • Kosher Salt

Instructions

  1. Let tenderloin sit at room temperature for 1 hour before cooking.
  2. Preheat oven to 450˚F.
  3. Pat dry the tenderloin with paper towels.
  4. Rub tenderloin with olive oil and generously season with salt and fresh ground pepper.
  5. In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin. Put crushed garlic in 4 or 5 slits throughout the roast.
  6. Lay Kosher Salt along the bottom of a cast iron pan.
  7. When pan is hot, add tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
  8. Transfer skillet to the oven and continue to cook for 15 to 20 minutes and add beef broth to the bottom of the pan. Cook until internal temperature reaches 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.
  9. Remove skillet from oven and transfer meat to a cutting board.
  10. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.
  11. Cut into 1/2-inch slices and serve.


HOW TO STORE COOKED BEEF TENDERLOIN
  • Store beef tenderloin in an airtight container and keep in the fridge for 3 to 4 days.

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