Foolproof Oven-Roasted Beef Tenderloin with Rosemary & Thyme Recipe
This foolproof oven-roasted beef tenderloin is seasoned with fresh rosemary and thyme, chilled uncovered overnight for a deeply seasoned crust, then roasted low and finished in a hot oven. The result is tender, juicy medium-rare beef that makes an elegant centerpiece for a holiday dinner or special occasion.
- Prep Time: 12 hours 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 14 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Beef
- 1 whole beef tenderloin, 3 to 3½ pounds, trimmed and tied
- 1 tablespoon olive oil
- 2 tablespoons cold unsalted butter, diced into 8 small cubes
Herbs and Seasoning
- 1 tablespoon finely chopped fresh rosemary (about 2 sprigs), or 1 teaspoon dried rosemary
- 1 tablespoon finely chopped fresh thyme leaves (about 16–20 sprigs), or 1 teaspoon dried thyme
- Kosher salt, to season (about 1 teaspoon per pound of beef)
- Ground black pepper, to season
Instructions
- Season the tenderloin the day before
Pat the beef tenderloin completely dry with paper towels. Tie it with butcher’s twine every 2–3 inches to help it roast evenly. Drizzle with olive oil and rub it over the entire surface. Season generously with kosher salt and black pepper, then sprinkle with the rosemary and thyme. Place the roast on a foil-lined rimmed baking sheet and refrigerate uncovered overnight.
- Bring the roast to room temperature
About 2 hours before roasting, remove the tenderloin from the refrigerator and let it sit on the counter. Position a rack in the center of the oven and preheat the oven to 225°F. Dot the top of the roast with the cold butter.
- Roast the tenderloin low and slow
For the most reliable results, insert a digital probe thermometer into the thickest part of the roast. Place the beef in the oven and roast until it reaches 115–120°F internally, about 60–70 minutes. Remove it from the oven.
- Finish roasting at high heat
Increase the oven temperature to 450°F. Once the oven reaches temperature, return the roast to the oven and cook until its internal temperature reaches 130°F for medium-rare, about 10–15 minutes. Use an instant-read thermometer if you are not using a probe.
- Rest, carve, and serve
Remove the tenderloin from the oven and loosely tent it with foil. Rest for 10 minutes, then remove the butcher’s twine and slice into 1½-inch steaks. Serve as desired, with finishing salt, horseradish sauce, or chimichurri.
Notes
- Use a meat thermometer for the most accurate doneness; cooking time varies with the tenderloin’s thickness and starting temperature.
- The recipe’s final oven temperature of 130°F is intended for medium-rare beef. For a different doneness, remove the roast at your preferred temperature, keeping in mind that its temperature can rise slightly as it rests.
- Drying and refrigerating the seasoned roast uncovered overnight helps the surface dry and encourages better browning.
- Allowing the roast to sit at room temperature for about 2 hours promotes more even cooking.
- Serve with creamy horseradish sauce, chimichurri, or a sprinkle of smoky finishing salt, if desired.
