Recipe Station

For this Delicious Roasted Herb Beef Tenderloin to come out just right, you will need an instant read thermometer. Your serving size will depend on the size of the meat you purchase, so make sure to keep that in mind when you're shopping.

Ingredients to Gather

• 1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat
• 2 tablespoons vegetable oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 2 medium garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Butcher’s twine, as needed

The Step By Step Directions To Follow

1. Heat the oven to 400°F and arrange a rack in the middle. Pat the beef dry with paper towels. Rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside.
2. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over for 10 minutes. Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot. Make the butter mixture.
3. Make the butter mixture and when the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.
4. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium-rare, about 25 to 35 minutes and so on.
5. Transfer the beef to a cutting board and cover loosely with foil. Let it rest 20 minutes before slicing.

In the world of food, an incredibly well-cooked tenderloin is something to be admired and is almost an art form. Don't be afraid to give it try! It is definitely worth it and appreciated.

Article Source: Food