Servings: 8
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 tsp. coarsely chopped fresh thyme
- 2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
- 1 recipe Double-Mushroom Ragoût
Nutritional Information
- Calories (kcal) : 670
- Fat Calories (kcal): 430
- Fat (g): 48
- Saturated Fat (g): 20
- Polyunsaturated Fat (g): 2.5
- Monounsaturated Fat (g): 20
- Cholesterol (mg): 190
- Sodium (mg): 390
- Carbohydrates (g): 9
- Fiber (g): 2
- Protein (g): 47
Preparation
-
Position a rack in the center of the oven and heat the oven to 250°F.
In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.
Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.
Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.
Make Ahead Tips
You can season the tenderloin up to 6 hours ahead and refrigerate.
Related
Reviews
Rate or Review
Reviews (20 reviews)
-
Mslsp | 12/25/2021This does not cook in an hour, not unless you want the roast to be bloody rare!
-
Cathy82 | 12/03/2019
This is fabulous! It has become a go to special meal at our house. I have also served the mushroom ragout with BBQ tenderloin steaks.
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Fine Cooking Magazine
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review