Ingredients
Scale
- 1 beef tenderloin roast (3 pounds)
- 2 teaspoons cooking oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 3/4 teaspoon dried rosemary, crushed
Instructions
- Preheat your oven to 425°F (220°C).
Begin by preheating your oven to ensure it reaches the desired temperature before the beef is placed inside. - Tie the tenderloin with kitchen twine at 2-inch intervals.
This step is crucial for ensuring the roast maintains its shape and cooks evenly throughout. - Mix the oil and minced garlic; brush over the meat.
Combine the cooking oil with the minced garlic and thoroughly brush the mixture over the entire surface of the beef tenderloin. - Combine salt, pepper, basil, and rosemary; sprinkle over the meat.
In a small bowl, mix the salt, pepper, basil, and crushed rosemary. Evenly sprinkle this herb mixture over the meat to add depth of flavor. - Place the tenderloin on a rack in a shallow roasting pan.
Position the tenderloin on a rack within a shallow roasting pan to allow air circulation and even cooking. - Bake uncovered for 40-50 minutes, or until it reaches your desired doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
Insert a meat thermometer into the thickest part of the tenderloin to check for doneness and ensure the beef is cooked to your preference. - Let it rest for 10 minutes before slicing.
Allow the meat to rest, which helps the juices redistribute throughout the roast, ensuring a moist and flavorful result.
Nutrition
- Serving Size: one normal portion
- Calories: 198 calories
- Sodium: 249mg sodium
- Fat: 10g fat (
- Carbohydrates: 1g carbohydrate
- Protein: 25g protein
- Cholesterol: 78mg cholesterol