Ingredients:
Beef Tenderloin
Salt & Pepper
Garlic Cloves
Fresh Rosemary
Directions:
Preheat oven to 500 degrees F.
Take the tenderloin out of the fridge. Let it stand at room temperature for about 30 minutes.
Using a mini chopper make a paste out of garlic cloves and fresh rosemary. Use enough garlic and rosemary to make enough paste to rub over the tenderloin. I used 5 cloves of garlic and the leaves from a 12” – 16” stalk of rosemary.
Rinse the tenderloin and pat it dry. Place the tenderloin on a baking sheet. Rub the garlic and rosemary over the tenderloin; season with salt and pepper.
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. (According the Ina Garten, the Barefoot Contessa)
Remove the tenderloin from the oven. Allow beef to stand for about 20 minutes before slicing.
Note: I made some béarnaise sauce to drizzle over the beef. My secret? Knorr packaged béarnaise sauce. It’s FANTASTIC!
Beef Tenderloin
Salt & Pepper
Garlic Cloves
Fresh Rosemary
Directions:
Preheat oven to 500 degrees F.
Take the tenderloin out of the fridge. Let it stand at room temperature for about 30 minutes.
Using a mini chopper make a paste out of garlic cloves and fresh rosemary. Use enough garlic and rosemary to make enough paste to rub over the tenderloin. I used 5 cloves of garlic and the leaves from a 12” – 16” stalk of rosemary.
Rinse the tenderloin and pat it dry. Place the tenderloin on a baking sheet. Rub the garlic and rosemary over the tenderloin; season with salt and pepper.
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. (According the Ina Garten, the Barefoot Contessa)
Remove the tenderloin from the oven. Allow beef to stand for about 20 minutes before slicing.
Note: I made some béarnaise sauce to drizzle over the beef. My secret? Knorr packaged béarnaise sauce. It’s FANTASTIC!
