Roasted Beef Tenderloin
This elegant, simple preparation for beef tenderloin is a classic. To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 lbs.), cut crosswise into two pieces. Use this same method to roast a whole pork loin, too. For the juiciest, most tender results, roast pork until it reaches 160°F. This recipe is free of gluten, dairy and soy.
Course - Main Dish
Cuisine - American
Servings: 8-10 Servings
- 2 Tbsp Extra virgin olive oil
- 1.5 Tbsp Rosemary Finely chopped, divided
- 1/2 Tbsp garlic Finely chopped
- 1/2 Tbsp Thyme Finely chopped
- 2/5 Tsp Salt Divided
- 3/4 Tsp Pepper Divided
- 1 (2 lb) Beef tenderloin
- 1.5 Lbs Small red potatoes Halved
- 5 Carrots Peeled and cut into thick rounds
- 1/3 Cup Low sodium chicken broth
- Preheat oven to 400°F
- Put 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 into a small bowl and mix well.
- Rub mixture all over beef tenderloin; set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
- Add beef tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes. Transfer beef to a large plate; set aside. Put potatoes, carrots, remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/4 teaspoon pepper into a large bowl.
- Drizzle any remaining drippings in skillet over potatoes and carrots and toss to combine. Transfer to a large roasting pan and spread out in an even layer; top with beef tenderloin.
- Heat same skillet over medium heat. Add broth and cook, stirring to scrape up any browned bits, for 30 seconds.
- Pour pan drippings over beef. Roast until a meat thermometer inserted in the thickest part of the beef registers 130°F, 20 to 25 minutes. Transfer beef to a platter, tent with foil and set aside.
- Toss potatoes and carrots and continue to roast until tender and golden brown, about 10 minutes more. Transfer to a serving bowl.
- Cut beef into slices and serve with pan drippings drizzled over the top.
Recipe by Dr. Stephanie Chaney