Ingredients
Scale
- 3 lb beef tenderloin roast, trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup beef broth
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 450°F (232°C). Pat the beef tenderloin dry with paper towels.
- In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the mixture evenly over the entire surface of the beef tenderloin.
- Place the tenderloin in a roasting pan. Pour beef broth into the bottom of the pan.
- Roast for 15 minutes at 450°F (232°C), then reduce the oven temperature to 325°F (163°C). Continue roasting for another 20-30 minutes, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
- Remove the tenderloin from the oven and brush with melted butter. Tent with foil and let rest for 10-15 minutes before slicing and serving.
Notes
For best results, use a meat thermometer to ensure the tenderloin is cooked to your desired doneness. Resting the meat is crucial for retaining its juices. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad. You can also make a pan sauce using the pan drippings for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg