Beef Tenderloin Roast

serves 4-6

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Roasting a whole tenderloin may seem daunting, but it is so easy. Great for a dinner party

because you can pop it in the oven and pretty much forget about it for 30-40 minutes!

Super for leftover sandwiches, too!

Serve with my Easy Breezy Horseradish sauce and Peperonata Relish!

One 2 1/2 - 3 pound beef tenderloin roast, trimmed and tied

2 teaspoons kosher salt

2 tablespoons olive oil

2 sprigs fresh rosemary

 

Preheat oven to 400 degrees.

Remove the tenderloin from the refrigerator at least 30 minutes prior to cooking.

Blot the tenderloin dry with paper towels and sprinkle with the kosher salt.

Heat a large skillet over medium high heat. Add the olive oil and rosemary.

Add the tenderloin and sear on ALL sides until light brown.

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Place a baking rack (cookie cooling rack) on a cookie sheet. Place seared tenderloin on rack

and place in the oven.

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For medium rare, roast approximately 35-40 minutes, or until a thermometer reads 125 degrees.

Tent with foil and let rest at least 15 minutes before slicing.