Ingredients
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1 well trimmed center-cut beef tenderloin roast (about 2 pounds),
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2 cloves garlic, slivered
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1 tsp dried thyme
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1/2 tsp dried rosemary
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1 tsp coarse ground black pepper
Steps
1
Heat oven to 425F.
2
With the point of a knife make small slits and insert a sliver of garlic into each slit, evenly distributing over the surface of the roast. Pat thyme, rosemary and pepper onto roast.
3
Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.
4
Roast in 425F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
5
Remove roast when meat thermometer registers 135F for medium rare; 150 F for medium.
6
Tent with foil and let stand 15 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
7
Slice 1/4-inch thick and transfer to a warmed serving platter.
Tips
Garnish with parsley, and a few cherry tomatoes, fresh cranberries, kumquats or orange slices.
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.
