Servings:8
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.
Position a rack in the center of the oven and heat the oven to 250°F.
In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.
Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.
Cut the tenderloin crosswise into 1/2-inch slices. Serve withthe ragoût.
Make Ahead Tips
You can season the tenderloin up to 6 hours ahead and refrigerate.
This is fabulous! It has become a go to special meal at our house. I have also served the mushroom ragout with BBQ tenderloin steaks.
Made this for xmas dinner. Special treat as it is also my husband's birthday. Made the whole menu, mushroom ragout, bread puddings, spinach. All I can say is wow! I just had to cook the tenderloin 20 minutes longer to get medium rare, no big deal. This whole dinner was perfection and actually easy with some advance prep. Love the champagne cosmos too. Thanks.
奇妙的美味！我有7磅重的烤肉，所以我将食谱的数量翻了一番。做饭大约一个小时45分钟，但是完成了完美，非常柔和可口。抹布也很棒。
我在最后一分钟的复活节晚餐中做了这两个（剩菜很棒）。现在要进行修剪的里脊肉为时已晚，所以我购买了整个里脊肉，使晚餐的价格非常合理。摩擦为烤肉增添了一些出色但不太强烈的风味。烤肯定花了超过一小时，我将热量提高到325。结果很棒。蘑菇布应布令人难以置信 - 我添加了一些morels，这增加了风味和质地，但不是必需的。Ragout复制了我和我丈夫所爱的当地餐厅。可以提前制作抹布，牛肉可以提前几个小时在锅里放松。只需弹出烤箱，与客人一起享用一些葡萄酒。
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