Rosemary Beef Fillet

Ingredients

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

• 4 teaspoons kosher salt
• 1 teaspoon black pepper
• 2-3 garlic cloves, minced
• 4-6 sprigs fresh rosemary (3-4 inch)
• 3 tablespoons extra-virgin olive oil

Directions

1. 1

   Put oven rack in middle position and preheat oven to 350 degrees.

2. 2

   Pat tenderloin dry, then coat all sides with salt, pepper and garlic.

3. 3

   Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.

4. 4

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

5. 5

   Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.

6. 6

   Transfer beef to a cutting board and let stand 15 minutes.

7. 7

   Temperature of meat will rise to about 130 degrees.

8. 8

   Discard string and rosemary sprigs before slicing.