Ingredients:

  • 2-3 lbs beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup red wine (optional)
  • 1 cup beef broth (optional)
  • 1 tablespoon unsalted butter (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the beef tenderloin: Pat dry with paper towels and season generously with salt and pepper.
  3. In a small bowl, combine olive oil, garlic, rosemary, and thyme.
  4. Rub the herb mixture all over the tenderloin.
  5. Optional: Allow the beef to marinate for 30 minutes in the fridge.
  6. Place the tenderloin on a baking sheet or roasting pan, ensuring it's not touching other items.
  7. Roast in the preheated oven for 25-35 minutes until the internal temperature reaches 125°F for rare, 135°F for medium-rare, and 145°F for medium.
  8. Remove from oven and cover with aluminum foil. Rest for 10-15 minutes.
  9. While resting, prepare the sauce by deglazing the pan with red wine and broth. Reduce until thickened, then whisk in butter (optional).
  10. Slice the tenderloin and serve with sauce.