Roasted Beef Tenderloin

Serves 8 to 10

This elegant, simple preparation for beef tenderloin is a classic. To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 lbs.), cut crosswise into two pieces. Use this same method to roast a whole pork loin, too. For the juiciest, most tender results, roast pork until it reaches 160°F.

Ingredients: 
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoon finely chopped fresh rosemary, divided
  • 1/2 tablespoon finely chopped garlic
  • 1/2 tablespoon finely chopped fresh thyme
  • 2 1/2 teaspoons fine sea salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 (2-pound) piece beef tenderloin
  • 1 1/2 pound small red potatoes, halved
  • 5 carrots (about 1 pound), cut into thick rounds
  • 1/3 cup low-sodium chicken broth
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Method: 

Preheat oven to 400°F. Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper into a small bowl and mix well. Rub mixture all over beef tenderloin; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add beef tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes. Transfer beef to a large plate; set aside. Put potatoes, carrots, remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/4 teaspoon pepper into a large bowl. Drizzle any remaining drippings in skillet over potatoes and carrots and toss to combine. Transfer to a large roasting pan and spread out in an even layer; top with beef tenderloin.

Heat same skillet over medium heat. Add broth and cook, stirring to scrape up any browned bits, for 30 seconds. Pour pan drippings over beef. Roast until a meat thermometer inserted in the thickest part of the beef registers 130°F, 20 to 25 minutes. Transfer beef to a platter, tent with foil and set aside.

Toss potatoes and carrots and continue to roast until tender and golden brown, about 10 minutes more. Transfer to a serving bowl. Cut beef into slices and serve with pan drippings drizzled over the top.

Nutritional Info: 
Per Serving:280 calories (140 from fat), 15g total fat, 5g saturated fat, 65mg cholesterol, 520mg sodium, 16g carbohydrate (2g dietary fiber, 2g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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