Where to Place Beef Tenderloin in Oven

Don't be intimidated by its beauty (and size). Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have, and a surprisingly quick cook time.

(P.S. A meat this perfect definitely deserves a good side. We recommended these Rosemary Roasted Potatoes.)

TEMPERATURE GUIDE:

Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Follow temperature ranges below based on how rare you like your red meat! Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord that's at least 4 feet long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted in the thickest part at an angle) while the tenderloin cooks, with the display sitting on the countertop.

120º to 125º: rare

130º to 135º: medium-rare

140º to 145º: medium

As for the creamy horseradish sauce, DON'T SKIP IT. We used a mixture of yogurt + sour cream, but mayo would work too! For another classic sauce, try the beef jus from these french dip egg rolls, or this creamy au poivre sauce. Try fresh romesco for a fun, bright twist.

Made this? Let us know how it went in the comment section below!

Cal/Serv: 631

Yields: 4 servings

Prep Time: 1 hour 20 mins

Total Time: 2 hours 20 mins

For beef

1/2 c.

extra-virgin olive oil

2 tbsp.

balsamic vinegar

2 tbsp.

whole grain mustard

3

sprigs fresh thyme

3

sprigs fresh rosemary

1

dried bay leaf

2

cloves garlic, smashed

2 tbsp.

honey

1

(2-lb.) beef tenderloin, rested at room temperature for 1 hour

1 tsp.

kosher salt

1 tsp.

freshly ground black pepper

2 tsp.

fresh rosemary, finely chopped

1

clove garlic, minced

For yogurt sauce

1/2 c.

Greek yogurt

1/4 c.

sour cream

1 tsp.

prepared horseradish

Juice of 1/2 lemon

Kosher salt

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1. In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking.
2. Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
3. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
4. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
5. Slice tenderloin and serve with sauce on the side.

Nutrition (per serving): 631 calories, 43 g protein, 4.8 g carbohydrates, .4 g fiber, 3 g sugar, 48 g fat, 18 g saturated fat, 670 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a55651/best-beef-tenderloin-recipe/

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