BEEF RECIPES |Garlic Rosemary Beef Tenderloin Roast

Garlic Rosemary Beef Tenderloin Roast

3 1/2 to 4 pound beef tenderloin roast, trimmed
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon grapeseed or canola oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil

  • With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself then secure tightly with cooking twine. Continue to tightly tie the tenderloin in sections so it forms a consecutive shape. This will guarantee even cooking.
  • In a bowl, combine garlic, rosemary, and oil and mix while slightly crushing the garlic to form a light paste. Evenly coat the tenderloin with this mixture and allow sit at room temperature for 1 hour.
  • Preheat the oven to 500°F. Evenly season the tenderloin with salt and pepper and place on a roasting rack in a roasting pan. Alternatively, using a sided baking sheet without a roasting rack would work but may cause a faster cooking time and uneven cooking. Roast for 20 minutes then insert a food-grade thermometer into the center of the tenderloin. Remove the roast at 120°F or continue to cook, checking every 5 minutes until temperature reaches 120°F for medium-rare. Transfer the roast to a cutting board and loosely cover with foil. Allow to rest 10 to 15 minutes.

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