Herb Crusted Roast Tenderloin Tuesday, December 24, 2013
1 2-3 pound center cut beef tenderloin
1/3 cup olive oil
1 tablespoon fresh rosemary, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme, minced
1 tablespoon minced garlic, minced
1 tablespoon kosher salt
1 tablespoon black pepper
Preheat oven to 400F.
With butcher’s twine, tie the roast evenly. Combine the olive oil, rosemary, parsley, thyme, garlic, salt and pepper to make a paste. Spread the paste evenly on all sides of the loin.
In a large skillet over high heat, heat an oven proof (cast iron) skillet. Sear the roast on all sides, turning to brown it. Place the skillet into the hot oven, and roast for about 20-25 minutes, or until an internal temperature of 135F is reached. Let the roast rest for at least 10 minutes before slicing and serving.