Roast Beef Tenderloin

Ingredients (6–8 servings)

• 1 whole beef tenderloin (about 3–4 lbs), trimmed and tied

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)

• 2 tsp fresh thyme, finely chopped (or 1 tsp dried)

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp butter

Instructions

1. Prep tenderloin:
   Remove the beef from the fridge 45–60 minutes before cooking so it comes to room temperature. Preheat oven to 475°F (245°C).

2. Season:
   Rub tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper. Make sure it’s coated evenly.

3. Sear:
   Heat a large oven-safe skillet (cast iron is best) over high heat. Add butter and sear tenderloin on all sides until browned (about 3 minutes per side).

4. Roast:
   Transfer skillet to oven and roast for:

   • Rare: 120°F (about 18–20 min)

   • Medium-rare: 125°F (about 20–25 min)

   • Medium: 135°F (about 25–30 min)

   Use a meat thermometer for best results.

5. Rest:
   Remove from oven, cover loosely with foil, and let rest 15 minutes before slicing (temperature will rise slightly as it rests).

6. Slice & serve:
   Cut into ½–1 inch slices and serve with pan drippings or your favorite sauce.