Dec 24, 2019
- 1 beef tenderloin (about 2 1/2 pounds)
- 1 tablespoon olive or vegetable oil
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt
Steps
- Heat oven to 425°F
- Turn small end of beef under about 6 inches
- Tie turned-under portion of beef with string at about 1 1/2-inch intervals
- Place beef on rack in shallow roasting pan
- Brush with oil
- Sprinkle with pepper, marjoram and salt
- Insert meat thermometer so tip is in thickest part of beef
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F
- Remove from oven and cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
- Remove string from beef before carving.
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