Ingredients:
- 1 whole beef tenderloin (about 4-5 pounds)
- 2 tablespoons of olive oil
- 2 tablespoons of coarse sea salt
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of garlic powder or 2 minced garlic cloves
- Optional: fresh herbs like rosemary or thyme
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Tenderloin: If the tenderloin has a thin, tapered end, tuck it under and tie the tenderloin with kitchen string to ensure even cooking. Pat the beef dry with paper towels.
Season: Rub the entire tenderloin with olive oil. Combine the salt, pepper, and garlic powder (or minced garlic) in a small bowl. Rub this mixture all over the beef.
Optional Herb Layer: If using, lay sprigs of rosemary and/or thyme on top of the tenderloin.
Roast: Place the tenderloin on a rack in a roasting pan. Roast in the preheated oven for about 25-30 minutes for medium-rare, depending on the size of your tenderloin. Use a meat thermometer to check for doneness; it should read 135°F (57°C) for medium-rare.
Rest the Meat: Remove the tenderloin from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.
Serve: Slice the tenderloin into thick or thin slices as preferred. Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Remember, every oven and cut of meat is slightly different, so use the meat thermometer to ensure your desired level of doneness. Enjoy your meal!