4 pounds trimmed beef tenderloin -- tied at room -- temperature , (up -- to 41/2) 2 tablespoons minced fresh rosemary and thyme -- or 1 tablespoon -- leaves dried rosemary and thyme leaves -- crumbled 1 tablespoon finely minced garlic 2 teaspoons cracked black pepper -- or to taste 1 1/2 teaspoon kosher salt -- or to taste Preheat oven to 525 degrees F. Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.
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