Recipe Background
Thanksgiving may be Turkey Day... but it doesn't have to be. As long as there's a savory star on the table for dinner, what matters most is how it tastes. Trust us, Thankful Beef Tenderloin could go toe-to-toe with classic turkey any day. This massive hunk of beef is literally loaded with savory beef flavor in each bite of its rosy-pink exterior and beautiful crust. A few herbs and spices only help to accent this meat's incredible flavor; it doesn't need anything else. You'll be thankful you made Thankful Beef Tenderloin... whether it's for the holidays or not!
Thanksgiving may be Turkey Day... but it doesn't have to be. As long as there's a savory star on the table for dinner, what matters most is how it tastes. Trust us, Thankful Beef Tenderloin could go toe-to-toe with classic turkey any day. This massive hunk of beef is literally loaded with savory beef flavor in each bite of its rosy-pink exterior and beautiful crust. A few herbs and spices only help to accent this meat's incredible flavor; it doesn't need anything else. You'll be thankful you made Thankful Beef Tenderloin... whether it's for the holidays or not!
Ingredients
- 1 (3-pound) beef tenderloin roast
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 3/4 teaspoon dried rosemary crushed
Directions
- Preheat the oven to 425 degrees F.
- Tie the tenderloin at 2-inch intervals with kitchen string so it is of an even thickness throughout.
- Combine the oil and the garlic in a bowl.
- Brush the garlic oil over the meat.
- Combine the salt, the pepper, the basil, and the rosemary.
- Sprinkle the herb mixture over the meat.
- Place the tenderloin on a rack in a shallow roasting pan.
- Bake the tenderloin until the meat reaches the desired internal temperature, 135 degrees F for medium-rare, 140 degrees F for medium, and 145 degrees F for medium-well, about 40-50 minutes.
- Let the roast stand for 10 minutes.
- Slice and serve.
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