product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Roasted Beef Tenderloin

Serves 8 to 10
Time 50 min
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 pounds), cut crosswise into two pieces. Watch our how-to video.
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoon finely chopped fresh rosemary, divided
  • 2 cloves garlic, finely chopped
  • 1/2 tablespoon finely chopped fresh thyme
  • 2 1/2 teaspoons fine sea salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 (2.0-pound) 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400°F.

Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, thyme, garlic, 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; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add beef and cook, turning occasionally, until deep golden brown all over, about 10 minutes.

Transfer to a large plate; set aside.

Put potatoes, carrots, remaining 1 tablespoon rosemary, remaining 1 teaspoon salt and 1/4 teaspoon pepper into a large bowl.

Drizzle any remaining drippings from the skillet over potatoes and carrots and toss to combine.

Transfer to a large roasting pan and spread out in an even layer; arrange beef on top.

Heat the 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 tenderloin 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 any juices drizzled over the top.

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.
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoon finely chopped fresh rosemary, divided
  • 2 cloves garlic, finely chopped
  • 1/2 tablespoon finely chopped fresh thyme
  • 2 1/2 teaspoons fine sea salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 (2.0-pound) 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.