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4 pounds trimmed beef tenderloin — tied at room

— temperature , (up — to 41/2) 2 tablespoons minced fresh rosemary and thyme — or 1

tablespoon — leaves dried rosemary and thyme leaves — crumbled 1 tablespoon finely minced garlic

2 teaspoons cracked black pepper — or to taste

1 1/2 teaspoon kosher salt — or to taste

Preheat oven to 525 degrees F.

Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.

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