ROAST BEEF TENDERLOIN WITH GARIC & ROSEMARY

Yields1 Serving
 Beef Tenderloin, Trimmed, 1kg
 Garlic, finely chopped, 3 cloves
 Rosemary, finely chopped
 Sea salt, as needed
 Crushed black pepper, as needed
 Olive oil, as needed
 Sea salt flakes, optional
1

Preheat oven at 200˚C.

2

Pat dry beef tenderloin with kitche towel. Combine garlic with rosemary, sea salt, crushed black pepper and olive oil. Rub it evenly all over the tenderloin.

3

Heat up the pan and sear the tenderloin on high heat before finishing it off in the oven.

4

Roast the beef for 17 – 20 minutes for medium rare and cook it for an additional 8 minutes if you prefer the meat to be well done.

5

Rest the meat for a good 15 – 20 minutes before carving.

6

Serve the meat with sea salt flakes and grain mustard by the side.

Ingredients

 Beef Tenderloin, Trimmed, 1kg
 Garlic, finely chopped, 3 cloves
 Rosemary, finely chopped
 Sea salt, as needed
 Crushed black pepper, as needed
 Olive oil, as needed
 Sea salt flakes, optional

Directions

1

Preheat oven at 200˚C.

2

Pat dry beef tenderloin with kitche towel. Combine garlic with rosemary, sea salt, crushed black pepper and olive oil. Rub it evenly all over the tenderloin.

3

Heat up the pan and sear the tenderloin on high heat before finishing it off in the oven.

4

Roast the beef for 17 – 20 minutes for medium rare and cook it for an additional 8 minutes if you prefer the meat to be well done.

5

Rest the meat for a good 15 – 20 minutes before carving.

6

Serve the meat with sea salt flakes and grain mustard by the side.

ROAST BEEF TENDERLOIN WITH GARIC & ROSEMARY
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