Roast Beef Tenderloin

*roast-beef-tenderloin Photo: Tina Rupp; Styling: Renata Chaplynsky


  • 1 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (1 1/4 pound) center-cut beef tenderloin, trimmed
  • Cooking spray


1. Preheat oven to 350°.

2. Combine thyme, garlic, salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.

3. Transfer skillet to oven; bake at 350° for 20-25 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil, and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).

4. Cut beef crosswise into 8 slices; transfer to serving plates.

  • Prep Time:
  • Cook Time:

  • Season beef tenderloin with garlic and thyme before roasting for optimal flavor.
  • Yield: 4 servings (serving size: 2 slices beef)

Nutritional Information

Calories per serving: 246
Fat per serving: 13g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 29g
Carbohydrate per serving: 1g
Fiber per serving: 0.0g
Cholesterol per serving: 97mg
Iron per serving: 3mg
Sodium per serving: 198mg
Calcium per serving: 31mg

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