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Everyone loves to have a party, but the prep time and clean-up can be exhausting. Roast beef tenderloin, in my opinion, is the perfect solution. It is simple to prepare and the clean-up is a breeze. All you need is a good, preferably nonstick oven roasting pan and an accurate oven thermometer!

To get foolproof results, I highly recommend purchasing an oven thermometer that is accurate! I purchased mine a few years ago and have never had to guess if the meat was done.

This elegant, simple preparation for beef tenderloin is a classic. This is a perfect holiday entrée to celebrate with family and friends.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/2 tablespoon of finely-chopped rosemary
  • 1/2 tablespoon of finely-chopped garlic
  • 1/2 tablespoon of finely-chopped thyme
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 1 beef tenderloin (around 2 pounds)

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Directions

  1. Preheat oven to 400 degrees.
  2. Mix 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub oil-herb mixture all over beef tenderloin and set it aside.
  3. Heat the remaining oil in a large skillet over medium-high heat. Place the beef tenderloin in the skillet and cook, turning occasionally, until it is deep golden brown all over (approximately 10 minutes).
  4. Transfer tenderloin to a large roasting pan and place in the oven. Roast until a meat thermometer inserted in the thickest part of the beef registers 135 degrees (approximately 20 to 25 minutes).
  5. To ensure the juiciest meat, move the tenderloin to a platter, tent with foil, and let it rest for at least 10 minutes before carving.

Serves 6 people.

To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 pounds), cut crosswise into two pieces.

You can use this same method to roast a whole pork loin, too. For the juiciest, most tender results, roast the pork until it reaches 160 degrees.

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