Roasted Beef Tenderloin
This elegant, simple preparation for beef tenderloin is a classic. To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 lbs.), cut crosswise into two pieces. Use this same method to roast a whole pork loin, too. For the juiciest, most tender results, roast pork until it reaches 160°F.
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons finely chopped rosemary, divided
- 1/2 tablespoon finely chopped garlic
- 1/2 tablespoon finely chopped thyme
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 (2-pound) piece beef tenderloin
- 1 1/2 pounds small red potatoes, halved
- 5 carrots (about 1 pound), peeled and cut into thick rounds
- 1/3 cup low-sodium chicken broth
Preheat oven to 400°F. Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper into a small bowl and mix well. Rub mixture all over beef tenderloin; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add beef tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes. Transfer beef to a large plate; set aside. Put potatoes, carrots, remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/4 teaspoon pepper into a large bowl. Drizzle any remaining drippings in skillet over potatoes and carrots and toss to combine. Transfer to a large roasting pan and spread out in an even layer; top with beef tenderloin.
Heat same skillet over medium heat. Add broth and cook, stirring to scrape up any browned bits, for 30 seconds. Pour pan drippings over beef. Roast until a meat thermometer inserted in the thickest part of the beef registers 130°F, 20 to 25 minutes. Transfer beef to a platter, tent with foil and set aside.
Toss potatoes and carrots and continue to roast until tender and golden brown, about 10 minutes more. Transfer to a serving bowl. Cut beef into slices and serve with pan drippings drizzled over the top.