Rosemary-Rubbed Beef Tenderloin

Name: Rosemary-Rubbed Beef Tenderloin
Ingredients: 1 (2-lb.) beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine; 1⁄4 cup canola oil; 3 tbsp. finely chopped rosemary; 3 large cloves garlic, peeled and finely chopped; Kosher salt; freshly ground black pepper; 2 tbsp. unsalted butter

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Seasoned with fragrant rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups.

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Cooking tools:

Instant-read thermometer
Carving knife
Butcher's twine
Oven
Stove
Skillet
Cutting board
Serving platter
Aluminum foil

Ingredients

1 (2-lb.) beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
1⁄4 cup canola oil
3 tbsp. finely chopped rosemary
3 large cloves garlic, peeled and finely chopped
Kosher salt
freshly ground black pepper
2 tbsp. unsalted butter