Rosemary Peppercorn Beef Tenderloin
The perfect beef for Christmas Dinner, this roasted beef tenderloin is the star of the show!
- 1 3 lb Center-Cut Beef Tenderloin Roast trimmed and tied
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoons garlic minced
- 1 tablespoons black peppercorns coursely ground
- 1 tablespoons rosemary dried
- 3 sprigs rosemary fresh
Let the beef tenderloin stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat oven to 425°F.
Combine seasoning ingredients; press onto beef Tenderloin Roast. Tuck in fresh rosemary sprigs under cooking twine. Place roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with aluminum foil. Let stand 15 minutes. Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.
Carve the tenderloin into slices and serve!