Herb Roast Beef Tenderloin

The roasted tenderloin is great for family gatherings because it serves a lot of people. This is one of those meats that may taste even better as leftovers the next day!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Day 1: ---
2. 2Mince half of the garlic and set aside. Use a small sharp knife to poke incisions into the roast.
3. 3Rub tenderloin with the minced garlic and push the remaining pieces into into the incisions.
4. 4Rub 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. 6Remove tenderloin from the refrigerator and rub all over with kosher salt. Wrap again in plastic wrap and refrigerate for an additional four hours.
7. 7Take the meat out of the refrigerator two hours before cooking. Bringing it to room temperature will allow it to cook evenly.
8. 8Heat 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. 9Lower the oven to 350ºF (180ºC) and roast for 20 minutes, until the internal temperature of the tenderloin is 125ºF (52ºC).
10. 10Remove 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.