If you're looking to impress your dinner guests without spending hours in the kitchen, this savory beef tenderloin is your go-to recipe. Juicy, flavorful, and incredibly tender, it’s a showstopper that’s surprisingly easy to prepare.
Beef Tenderloin is the star of this dish, known for its tenderness and melt-in-your-mouth texture. It’s a lean cut that cooks quickly and pairs well with bold flavors.
Olive Oil helps to seal in moisture and adds a subtle richness that complements the beef.
Kosher Salt is perfect for seasoning meat as it dissolves easily and enhances the beef’s natural taste.
Black Pepper brings a bit of heat and depth, balancing the richness of the tenderloin.
Garlic infuses the beef with a warm, nutty flavor that pairs beautifully with the herbs.
Fresh Rosemary adds a piney aroma that elevates the dish, making it both earthy and fragrant.
Fresh Thyme provides a subtle lemony note, complementing the rosemary and rounding out the flavor profile.
This beef tenderloin pairs beautifully with roasted vegetables or a light arugula salad. For something heartier, serve it with creamy mashed potatoes or a rich mushroom sauce. A glass of red wine, like a bold Cabernet Sauvignon, complements the flavors perfectly.
First, preheat your oven to 425°F. While it heats up, take your beef tenderloin and rub it with olive oil, making sure it's evenly coated. This step helps the seasoning stick and keeps the meat juicy. Next, sprinkle on the kosher salt and black pepper. Don’t be shy; a good seasoning is key to a tasty roast.
Now, take your minced garlic and spread it over the beef. Use your hands to press it down gently, ensuring it adheres nicely. Lay the rosemary and thyme sprigs on top. These herbs will infuse the meat as it cooks, so position them evenly.
Place the beef on a roasting rack set in a shallow pan. This setup allows air to circulate, helping the meat cook evenly. Slide the pan into your preheated oven and roast for about 25-30 minutes. You’re aiming for an internal temperature of 135°F for a perfect medium-rare.
Once done, remove the beef from the oven. Let it rest for 15 minutes before slicing. This resting period is crucial as it allows the juices to redistribute, ensuring each slice is as juicy as possible.
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