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Sunday 04 October 2026 04:07:01 GMT

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ROASTED BEEF TENDERLOIN 3-4 lb beef tenderloin 2 tbsp avocado oil 1 tbsp each freshly chopped thyme, rosemary and sage (or you can use dry) 1 tbsp salt 2 tsp black pepper 3 tbsp butter, chopped into cubes Beef tenderloin prep (1 day before roasting): The day before roasting, prepare the beef tenderloin. Use paper towels to pat the beef tenderloin as dry as possible. Secure with butchers twine every 2-3 inches along the length of the beef tenderloin for even roasting. Rub oil to coat the entire surface of the roast. Generously season with kosher salt and ground black pepper; a good rule of thumb is 1 teaspoon kosher salt per pound of beef. Sprinkle the sage, rosemary and thyme on both sides. Place the prepared roast on a foil-lined rimmed baking sheet, transfer to the refrigerator overnight, uncovered. Remove beef tenderloin 2 hours before roasting to allow it to come to room temperature. Place cubed butter on top of beef. Preheat the oven to 225° Place a thermometer probe into the thickest part of the beef to monitor temp. (if you don’t have a thermometer probe, you can use an instant read thermometer beginning with the first hour after roasting to monitor temperature.) Roast until the thermometer registers an internal temperature of 115-120 degrees F, about 60-70 minutes. Increase the oven temperature to 450° and roast for an additional 10 minutes to get that golden brown crust. Allow to rest for 10 to 20 minutes before slicing into it. Enjoy! #BeefTenderloin #DinnerPartyRecipe #BeefRoast #ChristmasDinner #holidaymenu

ROASTED BEEF TENDERLOIN 3-4 lb beef tenderloin 2 tbsp avocado oil 1 tbsp each freshly chopped thyme, rosemary and sage (or you can use dry) 1 tbsp salt 2 tsp black pepper 3 tbsp butter, chopped into cubes Beef tenderloin prep (1 day before roasting): The day before roasting, prepare the beef tenderloin. Use paper towels to pat the beef tenderloin as dry as possible. Secure with butchers twine every 2-3 inches along the length of the beef tenderloin for even roasting. Rub oil to coat the entire surface of the roast. Generously season with kosher salt and ground black pepper; a good rule of thumb is 1 teaspoon kosher salt per pound of beef. Sprinkle the sage, rosemary and thyme on both sides. Place the prepared roast on a foil-lined rimmed baking sheet, transfer to the refrigerator overnight, uncovered. Remove beef tenderloin 2 hours before roasting to allow it to come to room temperature. Place cubed butter on top of beef. Preheat the oven to 225° Place a thermometer probe into the thickest part of the beef to monitor temp. (if you don’t have a thermometer probe, you can use an instant read thermometer beginning with the first hour after roasting to monitor temperature.) Roast until the thermometer registers an internal temperature of 115-120 degrees F, about 60-70 minutes. Increase the oven temperature to 450° and roast for an additional 10 minutes to get that golden brown crust. Allow to rest for 10 to 20 minutes before slicing into it. Enjoy! #BeefTenderloin #DinnerPartyRecipe #BeefRoast #ChristmasDinner #holidaymenu

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