Roast Beef Tenderloin

Ingredients

0 of 7 out on the counter

• 2½ lb center-cut beef tenderloin, trimmed and tied
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp chopped fresh rosemary
• 2 tsp chopped fresh thyme

All set! Everything is out. Time to bake.

Method

1. 1Salt the tenderloin all over with the 1 tsp salt and leave it on the counter for 1 hour. Heat the oven to 425 °F with a rack in the middle. Line a rimmed baking sheet with foil and set a rack on it if you have one.
2. 2Mix the oil, garlic powder, rosemary, thyme and pepper into a loose paste. Pat the beef dry and rub the paste all over it.
3. 3Lay it on the rack. Push a thermometer into the thickest part, not touching the string.
4. 4Roast uncovered. Start checking at 30 minutes; it takes 35 to 50 minutes depending on thickness. Take it out at 140 °F in the middle, and it climbs to the safe minimum, 145 °F, as it rests. The USDA minimum is 145 °F with a 3-minute rest. A pink centre means pulling earlier and is below that line.
5. 5Tent loosely with foil and rest at least 10 minutes. The middle is 145 °F or more by the end of the rest; if it is not, return it to the oven a few minutes.
6. 6Cut off the string. Slice 1 inch thick with a long sharp knife.
7. 7Cool leftovers and refrigerate within 2 hours. Slice cold for sandwiches. Reheat to 165 °F.