Rosemary Peppercorn Beef Tenderloin
The perfect beef for Christmas Dinner, this roasted beef tenderloin is the star of the show!
Servings 6
Ingredients
- 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
Instructions
- 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!