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Rosemary Rubbed Beef Tenderloin Recipe

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This recipe for Rosemary Rubbed Beef Tenderloin is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 pound beef tenderloin
¼ cup canola oil
3 Tablespoons finely chopped rosemary
3 cloves garlic, finely chopped
Kosher salt and fresh cracked black pepper
2 Tablespoons unsalted butter
Directions:
Directions:
Tie the beef with twine to help with even cooking. Rub the beef with 2 tablespoons of the canola oil, the rosemary and the garlic. Season liberally with Kosher salt and pepper, and allow the beef to sit at room temperature for an hour. Heat the oven to 425º. In a cast iron skillet over medium-high heat, melt the butter and add the remaining canola oil. Place the tenderloin in the skillet and brown it on all sides for a total of about seven minutes. Transfer the skillet to the oven and cook it until an instant-read thermometer in the thickest part of the tenderloin indicates 125 degrees for medium-rare. The beef will continue to cook once you take it out of the oven. Beware of going past 125 to 128, especially since the tapered ends will be close to medium at this point. Remove the tenderloin from the oven and allow it to rest for 20 minutes, tented with foil. When you are ready to slice it, remove the twine and slice the meat into ½” slices. Serve with any accumulated juices from the cutting board drizzled on top.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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