Ingredients
- 1 x 4-pounce (1.9 kg) beef tenderloin, trimmed and tied
- 6 to 8 sprigs fresh rosemary
- 6 to 8 sprigs fresh thyme
- salt (optional) and freshly ground pepper
- 1 tablespoon (15 ml) olive oil
Make it step by step
- Let tenderloin come to room temperature, about 30 minutes.
- Heat oven to 425°F (220°C, gas mark 7) with oven rack in center.
- Tuck the rosemary and thyme sprigs under the string tying the fillet.
- Place on a rack in a large roasting pan.
- Season with salt (if using) and pepper.
- Roast for 25 minutes.
- Baste beef with olive oil and continue to roast for another 10 to 15 minutes, until an instant-reading meat thermometer placed in the thickest part of the meat registers 120°F (49°C) for medium-rare or 140°F (60°C) for medium (roast will continue to cook some out of the oven).
- Transfer roast to a heated serving platter and let sit 15 minutes at room temperature before carving.
- Carve the roast into thin slices and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.