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Foolproof Oven-Roasted Beef Tenderloin with Rosemary & Thyme Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 14 hours (including marinating and resting time)
  • Yield: 6 servings

Description

This Foolproof Oven-Roasted Beef Tenderloin recipe features a perfectly seasoned, juicy beef tenderloin infused with fresh rosemary and thyme. Slow-roasted at low temperatures then finished at high heat, this method ensures a flavorful, tender medium-rare roast ideal for special occasions or elegant dinners. The rosemary, thyme, butter, and seasoning develop a rich crust while keeping the interior moist and tender.

Ingredients

Beef Tenderloin

  • 1 whole beef tenderloin, 3 – 3 ½ pounds, trimmed and tied
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh rosemary (approx. 2 sprigs) or 1 teaspoon dried rosemary
  • 1 tablespoon finely chopped fresh thyme leaves (approx. 16-20 sprigs) or 1 teaspoon dried thyme
  • 2 tablespoons cold unsalted butter, diced into 8 small cubes
  • Kosher salt, about 1 teaspoon per pound of beef
  • Ground black pepper, to taste

Instructions

  1. Beef tenderloin prep (1 day before roasting): Pat the entire surface of the beef tenderloin dry with paper towels. Tie butchers twine every 2-3 inches along the length of the roast for even cooking. Drizzle olive oil over the beef and rub to coat. Generously season with kosher salt and ground black pepper. Sprinkle finely chopped rosemary and thyme over the roast. Place the roast on a foil-lined rimmed baking sheet and refrigerate uncovered overnight.
  2. Bring to room temperature (day of roasting): About 2 hours before roasting, remove the beef tenderloin from the refrigerator to let it come to room temperature. Preheat the oven to 225°F with the rack in the center position. Dot the roast with cold diced butter evenly on top.
  3. Initial low-temperature roast: Insert a digital meat thermometer probe into the thickest part of the roast and place the thermometer near the oven. Roast in the preheated 225°F oven until the internal temperature reaches 115-120°F, about 60-70 minutes. Alternatively, check doneness with an instant-read thermometer.
  4. High-temperature finish: Remove the roast, increase oven temperature to 450°F. When heated, return the roast to the oven and roast until the internal temperature reaches 130°F (medium-rare), about 10-15 minutes. Adjust timing for preferred doneness as needed.
  5. Rest and serve: Remove the beef tenderloin from the oven and tent it loosely with foil. Rest for 10 minutes to allow juices to redistribute. Remove the butcher’s twine and slice into 1 ½-inch steaks. Serve with optional finishing salt, creamy horseradish sauce, or a vibrant chimichurri sauce. Enjoy your perfectly roasted beef tenderloin!

Notes

  • Tying the beef tenderloin helps maintain an even shape for consistent cooking.
  • Letting the roast come to room temperature ensures more even cooking throughout.
  • Using a digital probe thermometer allows precise monitoring of internal temperature during the entire cooking process.
  • Adjust final roasting times slightly to achieve your desired doneness level (e.g., rare, medium, well done).
  • Resting the meat is critical to retain juices and ensure tenderness.
  • This recipe works best with a whole trimmed and tied beef tenderloin; ask your butcher for assistance if needed.
  • Prep Time: 15 minutes plus overnight marinating
  • Cook Time: 70-85 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://sarabaking.com/foolproof-oven-roasted-beef-tenderloin-with-rosemary-and-thyme-recipe/