Herb Roast Beef Tenderloin

Ingrédients

• 20 cloves garlic, (divided)
• 1 (4-pound) center-cut beef tenderloin, (fat trimmed)
• 1/4 cup chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon freshly ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons extra-virgin olive oil

Préparation

1. 1

   --- Day 1: ---

2. 2

   Mince half of the garlic and set aside. Use a small sharp knife to poke incisions into the roast.

3. 3

   Rub tenderloin with the minced garlic and push the remaining pieces into into the incisions.

4. 4

   Rub with rosemary, thyme and black pepper so that it’s fully coated. Wrap tightly in plastic wrap and refrigerate for a full day.

5. 5

   --- Day 2: ---

6. 6

   Remove tenderloin from the refrigerator and rub all over with kosher salt. Wrap again in plastic wrap and refrigerate for an additional four hours.

7. 7

   Take the meat out of the refrigerator two hours before cooking. Bringing it to room temperature will allow it to cook evenly.

8. 8

   Heat oven to 550ºF (288ºC). Heat a large roasting pan in the oven, add olive oil so it is almost smoking and sear the tenderloin in the pan, about five minutes on each side.

9. 9

   Lower the oven to 350ºF (180ºC) and roast for 20 minutes, until the internal temperature of the tenderloin is 125ºF (52ºC).

10. 10

    Remove the tenderloin from the oven and place it on a rack to cool for at least 15 minutes. (Do not let it cool in the pan. Since the pan is still hot, it will continue to cook the meat). Use a sharp knife to slice into 1/2-inch slices and serve at room temperature.