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How To make Roast Tenderloin Of Beef2

x

4 pounds trimmed beef tenderloin

tied at room
:

temperature , (up

to 41/2) 2 tablespoons minced fresh rosemary and thyme :

or 1
tablespoon

leaves dried rosemary and thyme leaves :

crumbled 1 tablespoon finely minced garlic
2 teaspoons cracked black pepper

or to taste
1 1/2 teaspoon kosher salt :

or to taste
Preheat oven to 525 degrees F.
Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.

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