Roasted Beef Tenderloin


  • 1 whole beef tenderloin, trimmed and tied
  • 3 tablespoons olive oil
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground pepper
    1. Massage the olive oil all over the tenderloin, then sprinkle all sides with Kosher salt and pepper.  Allow to come to room temperature for 2 hours.
    2. Preheat oven to 425°F.  Transfer the tenderloin to a baking sheet and roast 15 minutes.  Lower the heat to 350°F and roast 30 more minutes.  Check the internal temperature of the beef with an instant-read thermometer.  For medium rare, the temperature should be 125° to 128°F.  If it hasn’t reached the medium-rare temperature, roast 10 more minutes, and check the temperature again.
    1. Remove the baking sheet from the oven and cover the tenderloin loosely with aluminum foil.  Allow to rest 30 minutes.  Slice thinly and arrange overlapping slices on a warmed platter.