Ingredients
Scale
- 4 pounds of beef tenderloin (with fat removed and tied two inches apart)
- 3 tablespoons of kosher salt (divided)
- 1/2 cup of olive oil
- 6 cloves of garlic (mashed)
- 3 tablespoons of fresh rosemary (finely chopped)
- 2 tablespoons of fresh thyme (finely chopped)
- 2 teaspoons of onion powder
- 1 teaspoon of ground black pepper
Instructions
- Start by preheating your oven to 275°F. Rub 2 tablespoons of salt all over the beef tenderloin and set it aside.
- Now, let’s make the marinade by combining olive oil, mashed garlic, chopped rosemary and thyme, onion powder, black pepper, and the remaining salt.
- Mix everything well and rub this marinade all over the meat. Place the tenderloin on a foil-lined baking sheet and insert a meat thermometer if you have one.
- Cook until the internal temperature reaches 130°F for rare, which usually takes about 50 minutes. Then, broil for an additional 5 minutes to get a nice crust on top.
- For medium-rare, aim for 135-140°F, which might take around 1 hour and 10 minutes. Once it’s done, remove the meat from the oven and let it rest for 10 minutes before slicing. Now, it’s time to dig in and enjoy your flavorful beef tenderloin!