Why not serve beef tenderloin for your next special occasion? Though this large roast might look imposing, it’s actually incredibly easy to cook. We coat our tenderloin with salt, pepper, fresh rosemary, and garlic for winning savory depth. We recommended cooking the roast to medium-rare for optimum juicy tenderness, but we’ve included instructions for other temperatures as well.
- 1 (3-pound) center-cut beef tenderloin roast
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 6 sprigs fresh rosemary
- Preheat the oven to 400°F.
- Season the tenderloin roast on all sides with the salt, pepper, and dried rosemary.
- Place the olive oil in a large skillet over high heat. Add the seasoned roast to the skillet and brown on all sides. Transfer the browned roast to a roasting pan.
- Spread the minced garlic over the top of the roast, and press 3 sprigs of rosemary over the top. Tuck the remaining 3 sprigs of rosemary underneath the roast.
- Bake for 30 minutes, or until a meat thermometer inserted into the thickest part registers 130°F for medium-rare, 140°F for medium, or 150°F for well-done.
- Discard rosemary sprigs, and let rest for 10 minutes before slicing and serving drizzled with juices from the roasting pan.
HELPFUL TIP: For easy 100 calorie portions, slice the roast into 12 thick (and equal) slices before cutting each of these slices in half vertically to make 24 halved slices.