Slow-Roasted Beef Tenderloin with Rosemary

Preheat your oven to 275 F. Make sure that your oven temperature is accurate!

Place your trimmed and tied tenderloin (see related blog link for tying tips) on a rimmed sheet pan. (I like to line my pan with aluminum foil for easy cleanup). Pat the tenderloin dry using paper towels. Brush the beef on all sides with 2½ tablespoons of the olive oil. No brush? No problem. Just use your hands to rub the oil over the meat. Season the beef with the salt and pepper, making sure the entire tenderloin is given some love. (It may seem like a lot of salt, but trust me, it will make your meat perfectly delectable.)

Secure the rosemary sprigs to your tenderloin by threading them through the kitchen string that you have tying the beef, spacing them at 2-inch intervals. Brush the rosemary sprigs with the remaining ½ tablespoon of olive oil.

Transfer your tenderloin to the oven and cook for 1 hour to 1½ hours until the internal temperature in the center of the meat is 125 F for rare or 135 F for medium rare. The best way to get an accurate reading is to stick the thermometer horizontally through the end of the beef. (I know a half hour is a large window of cooking time, but it will vary slightly based on the weight of your tenderloin. I strongly recommend checking the internal temperature of your beef after 1 hour to assess the situation.) When done, remove pan from oven and set it on a rack.

Cover your cooked tenderloin with aluminum foil and let it rest for at least 20 minutes before slicing and serving. Slice your beef thickly and serve warm or at room temperature.

Beef. It’s what’s for dinner.