WHOLE BEEF TENDERLOIN
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
EQUIPMENT: – Cutting board and knife – Plastic wrap – Roasting rack – Small roasting pan or baking sheet with sides – Kitchen string (if tying the roast yourself)
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.
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!