Ingredients
Equipment
Method
- Preheat your oven to 325°F.
- Take the trimmed and tied beef tenderloin and massage it generously with olive oil, ensuring the entire surface is coated.
- Season the oiled tenderloin liberally with garlic salt and fresh coarse ground black pepper on all sides.
- Place the seasoned tenderloin on a broiler pan to allow air circulation underneath the meat for even cooking.
- Roast for approximately 15 minutes per pound for rare (internal temperature of 125°F) or 20 minutes per pound for medium-rare (internal temperature of 135°F).
- Remove from the oven and allow the tenderloin to rest for 10-15 minutes before carving to let the juices redistribute throughout the meat.
- Slice into medallions and serve immediately.
Nutrition
Notes
For best results, bring your tenderloin to room temperature for about 30 minutes before roasting. This ensures more even cooking throughout the roast.
Always use a meat thermometer rather than relying solely on cooking time, as oven temperatures can vary. Remember that the internal temperature will rise about 5 degrees during the resting period.
Leftovers can be refrigerated for up to 3 days. Thinly sliced cold tenderloin makes excellent sandwiches, or gently reheat slices by briefly warming them in beef broth to prevent them from drying out.