Active Time

　　20 min

　　Total Time

　　1 1/4 hr

　　A little fresh rosemary adds a lot of flavor to this simple but festive roast.

　　

Ingredients

Makes 8 to 12 servings

　　1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature

　　4 teaspoons kosher salt

　　1 teaspoon black pepper

　　2 garlic cloves, finely chopped

　　6 (3- to 4-inch) fresh rosemary sprigs

　　3 tablespoons extra-virgin olive oil

　　Accompaniment: coarse-grain or Dijon mustard

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.

　　

Step 3

Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.

　　

Step 4

Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.