– 1 whole beef tenderloin (2 1/2 to 3 lbs), trimmed – 2 tbsp olive oil – 2 tsp kosher salt – 1 1/2 tsp freshly ground black pepper – 4 cloves garlic, minced – 2 tsp fresh rosemary, chopped (or 1 tsp dried) – 2 tsp fresh thyme leaves – Optional: 1 tbsp Dijon mustard for added depth – Kitchen twine (for tying)
Preheat oven to 425°F (220°C). Pat tenderloin dry with paper towels and tie with kitchen twine every 1–2 inches for even cooking.
Season the beef by rubbing it with olive oil, then a mixture of salt, pepper, garlic, rosemary, and thyme. Add Dijon mustard if using.
Sear (optional): For extra flavor, quickly sear all sides in a hot skillet for 2–3 minutes per side before roasting.
Roast in a roasting pan or oven-safe skillet for 30–40 minutes or until internal temp hits: – 120–125°F for rare – 130–135°F for medium-rare – 140°F for medium
Rest for 10–15 minutes, loosely tented with foil. The temperature will rise slightly while resting.
Slice and serve with pan juices, horseradish sauce, or a red wine reduction.
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