Say goodbye to the days of tough and overcooked beef - forever. This is The Ultimate Easy Beef Tenderloin, and it comes together in just a matter of minutes with a few simple and easy ingredients. This delicious cut of meat is small, lean, and bursting with flavor, making it the perfect dish to serve as an easy weeknight dinner, or even at your holiday dinner table!
Equipment
- 1 Meat Thermometer I highly recommend picking up a Yummly Smart Thermometer to ensure that the meat cooks to the perfect temperature, every time!
Ingredients
- 4 Pounds Beef Tenderloin with the fat removed and tied two inches apart
- 3 Tablespoons Kosher Salt divided
- ½ Cup Olive Oil
- 6 Cloves Garlic mashed
- 3 Tablespoons Fresh Rosemary finely chopped
- 2 Tablespoons Fresh Thyme finely chopped
- 2 Teaspoons Onion Powder
- 1 Teaspoon Ground Black Pepper
Instructions
- To make this beef tenderloin, start by preheating your oven to 275 F.
- Next, line a baking sheet with tin foil and place the beef tenderloin on top of it.
- Use your hands to rub half of the kosher salt onto the beef tenderloin and set it aside.
- Next, prepare the marinade by whisking together the olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and remaining kosher salt in a small bowl. Taste and adjust the seasonings as needed.
- Then, rub the marinade all over the beef tenderloin, ensuring that all sides are covered in the marinade.
- Insert a meat thermometer into the meat, if using. If you opt to not use a meat thermometer, see the recipe notes!
- Finally, place the tenderloin into the oven and allow it to cook until it reaches your desired internal temperature. For rare, this is approximately 130 F, or 50 minutes in the oven. For medium rare, this is approximately 135-140 F, or 1 hour and 10 minutes in the oven.
- Once the meat has cooked to your desired temperature, remove it from the oven and allow it to rest for 10 minutes before slicing. Then, serve and enjoy!
Calories: 128kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 2618mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
Notes
I highly recommend using a meat thermometer in order to cook this beef tenderloin. My favorite is the Yummly Smart Thermometer – it connects to your phone via the Yummly app, and sends you a notification once the meat has reached your desired internal temperature and cook.
If you don’t have a meat thermometer, a general rule of thumb is to cook the beef tenderloin according to how thick the meat is and what level of cook you desire.
- Rare (120-125°F): 10-12 minutes per inch of thickness. The tenderloin will be very soft and red in the center.
- Medium-Rare (130-135°F): 12-14 minutes per inch of thickness. The center will be slightly pink with a warm red hue.
- Medium-Well (140-145°F): 14-16 minutes per inch of thickness. The center will be mostly pink with a hint of red.
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