Easy Roasted Beef Tenderloin

Easy Roasted Beef Tenderloin

This easy roasted beef tenderloin takes less time to prepare than prime rib and makes an impressive centerpiece for your holiday table.

Ingredients

• butcher's twine
• 1 (3 pound) beef tenderloin
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil

Directions

1. Cut butcher’s twine into 5 or 6 (8-inch) pieces. Wrap each piece firmly around the tenderloin, spaced about 1 1/2 inches apart, and secure with a knot. Trim off any excess twine. Cut a longer piece of twine and wrap it horizontally around the beef; run the ends of the twine under the center pieces and tie a firm knot in the center. Trim off any excess. Refrigerate tenderloin for 30 minutes uncovered.
2. Preheat the oven to 325 degrees F (165 degrees C). Set a wire rack inside a rimmed baking sheet.
3. Season tenderloin evenly with salt and pepper. Heat oil in a large skillet over medium-high heat. Place meat in skillet and cook, undisturbed, until browned, 4 to 5 minutes. Flip and repeat on all sides until evenly browned. Transfer tenderloin to the prepared wire rack.
4. Bake in the preheated oven until an instant read thermometer inserted near the center reaches 125 degrees F (52 degrees C), 35 to 40 minutes for medium rare, or cook to desired degree of doneness. Transfer to a cutting board to rest for 10 to 15 minutes before slicing.