Beef Tenderloin Roast

Ingredients · for 10 (scales to your household)

• 4 pound Trimmed center-cut beef tenderloin $112.49
• 1/2 tablespoon Olive oil $0.09
• 2 teaspoons Salt $0.10
• 1 1/2 teaspoons Ground black pepper $0.21
• 6 cloves Garlic $0.18
• 1 tablespoon Rosemary leaves $0.44
• 1 tablespoon Vegetable oil $0.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Bring the meat to room temperature. Let the tenderloin sit at room temperature for at least 1 hour before cooking. When ready, set the oven to preheat to 450˚F.
2. Prep. When ready, set the oven to preheat to 450˚F. Pat the tenderloin dry with paper towels.
3. Season it. Rub the beef tenderloin with olive oil, then generously season with salt and freshly ground black pepper.
4. Combine the garlic and herb. In a small bowl, mix the minced garlic and chopped rosemary, then rub this mixture all around the tenderloin.
5. Tie it with twine. Place the tenderloin over precut pieces of kitchen twine spaced 1 inch apart, and tie them closed. You can also ask the butcher to tie the tenderloin for you.
6. Sear the beef tenderloin. Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot, add the beef tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.
7. Roast. Transfer the skillet to the oven and continue cooking for 25 to 30 minutes, or until the roast reaches an internal temperature of 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.
8. Let it rest. Remove the skillet from the oven and transfer the roast to a cutting board. Tent a piece of foil over the tenderloin and let it rest for 10 to 15 minutes before cutting.
9. Serve. Cut the beef tenderloin into ½-inch slices and serve.

Per serving