Le filet de bœuf facile par excellence

Ingrédients

• 1 whole beef tenderloin (about 3 pounds), trimmed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter, room temperature

Préparation

1. 1

   Preheat the oven to 425°F (220°C) and let the beef tenderloin sit at room temperature for 30 minutes.

2. 2

   In a small bowl, mix together olive oil, salt, pepper, rosemary, thyme, garlic, and butter to form a paste.

3. 3

   Pat the tenderloin dry with paper towels and rub the herb butter mixture evenly over the entire surface.

4. 4

   Place the tenderloin on a roasting rack in a baking pan. Roast for 35-40 minutes or until a meat thermometer registers 130°F (54°C) for medium-rare.

5. 5

   Transfer the tenderloin to a cutting board, tent with foil, and let it rest for 15 minutes before slicing and serving.