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Cookie's Beef Tenderloin

  • Yield: 8 to 14 servings


  • One 7 to 10 pound beef tenderloin, trimmed
  • Salt and freshly ground black pepper
  • Fresh rosemary leaves


  • One day ahead of serving: Rinse the tenderloin with cool water and pat dry with paper towels. Generously season with salt, pepper, and rosemary. Wrap the tenderloin in plastic wrap and refrigerate for at least 8 hours.
  • Preheat oven to 450 degrees. Remove the wrapping from the tenderloin and place in a shallow roasting pan. Cook for 40 minutes for medium rare. Remove the tenderloin from the oven, cover with foil and let rest 10 minutes. Slice thinly to serve.