Roasted Beef Tenderloin

Lynnda Cloutier


A nice beef dish for company, redolent with savory spices.

★★★★★ 1 vote


two 3 to 3 1/2 lbs. trimmed and tied center cut beef tenderloin roasts
3 tbsp. olive oil
1 tsp. dried thyme
1 tsp. salt
1 tsp. coarsely ground black pepper


1Preheat oven to 425. Oil a large roasting pan.
2Pat beef dry with paper towels.
3Mix together oil, thyme, salt and pepper. Rub meat all over with mixture.
Put beef in pan. Roast 30 minutes or til temperature on instant read thermometer inserted in center reads 120 for rare. Remove meat to a cutting board and let stand loosely covered with foil, for 15 minutes. The meat will continue to cook and the temperature will rise about 10 degrees, reaching 130 for medium rare.
4Cut meat into 1/2 inch slices and arrange them on a platter. Serve hot or at room temperature. Serves 12

About this Recipe

Course/Dish: Beef, Roasts