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Margerum Wine Company

Roasted Beef Tenderloin

Roasted Beef Tenderloin
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Imperial (US)
  • 2 1/2 pounds beef tenderloin
  • 1/2 teaspoon salt
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried marjoram leaves

Preheat oven to 425 F.

First, prepare the tenderloin; the tenderloin will have one end that is smaller and thinner than the rest. Tuck 6 inches of this end under the rest of the loin. Tie the tenderloin at 3-inch intervals with kitchen string to keep its shape. Place on a rack in roasting pan.

In a small bowl, work salt and garlic together with a spoon to make a paste. Add oil, pepper, and marjoram and blend well.

Rub this paste into the beef. Place the meat thermometer in thickest section of beef.

Roast at 425 F for 40 to 50 minutes until thermometer reads a minimum of 140 F.

Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute.

Remove string and meat thermometer; then carve beef. Serve and enjoy!

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