Rosemary Beef Tenderloin
Adapted from Saveur
- 2 pounds beef tenderloin, trimmed and tied
- 1/2 cup canola oil, divided
- 3 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
Combine the rosemary, garlic, a pinch of kosher salt, and half the oil in a small bowl. Rub the mixture all over the tenderloin, transfer the tenderloin to a platter or piece of foil, and let sit at room temperature for 45 minutes to 1 hour.
Heat your oven to 425 degrees. Melt the butter and remaining oil over medium heat in an ovenproof frying pan. Add the tenderloin to the pan and brown on all sides.
Transfer the frying pan to the oven and roast until an instant read thermometer inserted in the thickest part of the tenderloin registers 125 to 130 degrees for medium rare or 140 degrees for medium.
Remove the tenderloin from the oven, loosely tent the frying pan with foil, and let the meat rest for 20 minutes before serving.