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1
Preheat your oven to 275 F. Make sure that your oven temperature is accurate!
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2
Place your trimmed and tied tenderloin (see related blog link for tying tips) on a rimmed sheet pan.
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3
(I like to line my pan with aluminum foil for easy cleanup).
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4
Pat the tenderloin dry using paper towels.
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5
Brush the beef on all sides with 2 1/2 tablespoons of the olive oil.
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6
No brush?
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7
No problem.
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8
Just use your hands to rub the oil over the meat.
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9
Season the beef with the salt and pepper, making sure the entire tenderloin is given some love.
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10
(It may seem like a lot of salt, but trust me, it will make your meat perfectly delectable.)
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11
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.
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12
Brush the rosemary sprigs with the remaining 1/2 tablespoon of olive oil.
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13
Transfer your tenderloin to the oven and cook for 1 hour to 1 1/2 hours until the internal temperature in the center of the meat is 125 F for rare or 135 F for medium rare.
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14
The best way to get an accurate reading is to stick the thermometer horizontally through the end of the beef.
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15
(I know a half hour is a large window of cooking time, but it will vary slightly based on the weight of your tenderloin.
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16
I strongly recommend checking the internal temperature of your beef after 1 hour to assess the situation.)
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17
When done, remove pan from oven and set it on a rack.
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18
Cover your cooked tenderloin with aluminum foil and let it rest for at least 20 minutes before slicing and serving.
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19
Slice your beef thickly and serve warm or at room temperature.
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20
Beef.
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21
Its whats for dinner.
