Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 pounds beef tenderloin, trimmed and tied
  • 2 tablespoons unsalted butter for basting

Instructions:

  1. In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
  2. Rub the marinade evenly over the tenderloin. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  3. Preheat the oven to 425°F (220°C).
  4. Remove the tenderloin from the fridge and let it come to room temperature for about 15-20 minutes. Place the tenderloin in a roasting pan and tie it with kitchen twine if not already tied.
  5. Roast in the preheated oven for 30-40 minutes. Baste with melted butter halfway through and until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove from the oven, cover loosely with foil, and let it rest for 10-15 minutes before slicing.
  7. Slice the tenderloin against the grain and serve with your favorite sides.