Easy Roasted Beef Tenderloin with Rosemary Black Pepper Butter
 
Yield: 8 to 10 servings
Ingredients
  • 1 (5-pound) beef tenderloin, trimmed and trussed
  • 5 sprigs fresh rosemary
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Rosemary-Black Pepper Butter (recipe follows)
Rosemary-Black Pepper Butter
  • 1 cup unsalted butter, softened
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh lemon juice
Instructions
  1. Let beef stand at room temperature 1 hour before roasting.
  2. Preheat oven to 475°. Line a rimmed baking sheet with aluminum foil. Place rosemary sprigs on pan; place a roasting rack on prepared pan.
  3. Drizzle beef with olive oil; sprinkle with salt and pepper. Place beef on roasting rack.
  4. Bake until a meat thermometer inserted into thickest portion reads 130° (medium-rare), approximately 30 minutes, or until desired degree of doneness. Loosely cover beef with foil, and let stand 20 minutes before slicing. (Beef will continue to cook as it stands.) Serve with Rosemary-Black Pepper Butter.
Rosemary-Black Pepper Butter
  1. In a small bowl, stir together butter, rosemary, pepper, salt, and lemon juice.
  2. Spread butter mixture onto the center of a piece of parchment paper, and roll into a log, twisting ends to secure. Refrigerate until firm, at least 2 hours. Store in a heavy-duty resealable plastic bag in the freezer up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/easy-roasted-beef-tenderloin-with-rosemary-black-pepper-butter/