A little fresh rosemary adds a lot of flavor to this simple but festive roast.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 to 12 servings
Ingredients
1
4
1
2
6
3
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Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
Step 3
Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
Step 4
Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.