5 ingredients | Easy | So delicious

TIPS:Trim your roast: Trim the silver skin of your roast before cooking as well as excess fat. – Tie your roast: Tie your whole beef tenderloin with kitchen string and tuck the skinny end of the roast underneath. See the post for tips on how to tie a roast.Use a rack and a shallow  baking pan or a roasting pan for even cooking.

INGREDIENTS: – 4 lbs. Whole Beef Tenderloin roast, trimmed – 2  tsp. Kosher salt – 2  tsp. fresh ground black pepper – 1  tsp. dried thyme leaves – 1  tsp . granulated garlic – 1 Tbsp. olive oil

Coat your beef tenderloin in salt, pepper, dried thyme, and garlic powder. Refrigerate for at least 4 hours.

Drizzle roast with olive oil and preheat oven to 450°F. Roast for 15 minutes, then lower the temp to 325°F and roast for 35 minutes.

Once your roast reaches an internal temperature of 125°F, remove and allow to rest for 10-15 minutes.

BEEF TENDERLOIN TEMPERATURE CHART: Rare: 120-125˚F Mid-rare: 130-135˚F Medium: 138-140˚F Medium-well: 140-145˚F Well-done: 150˚F

Garlic Thyme Beef Tenderloin will be your  new favorite holiday roast! Get our secret to making this memorable whole  beef tenderloin recipe. You'll want to make it every year!