When I say this is a tenderloin, I mean that loin is gonna be tender. And because it’s such a beautiful cut of meat, it isn’t difficult to get the juiciest and most flavorful loin roasted right in the oven. Just remember to go low and slow. Trust me, if you serve this, your dinner guests are in for an amazing meal, and you’ll hear the compliments all night long. A 4-pound tenderloin will feed a good number of people with leftovers, but it can be pricey. If you’re looking for a smaller portion, just ask at the butcher counter, and they will cut the size you need and usually tie up the meat for you. Pair this with my simply perfect Mashed Potatoes and green beans and enjoy!
Oven-Roasted Beef Tenderloin
- Cooking spray, for the baking sheet
- 1 (4-pound) beef tenderloin, trimmed and tied with kitchen twine in 2-inch sections
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Mashed Potatoes and cooked green beans, for serving
- Preheat the oven to 275°F. Line a baking sheet with foil and coat with cooking spray.
- Pat the beef dry with paper towels. Drizzle with the oil. Season all over with salt and pepper, then rub all over with the garlic, rosemary, and thyme.
- Place the beef on the prepared baking sheet and roast until the meat reaches an internal temperature of at least 130° to 135°F for medium-rare, 50 minutes to 1 hour 15 minutes.
- Transfer the beef to a cutting board and let rest for 10 minutes before slicing. Serve with mashed potatoes and green beans.