- 1 (3.5 pound) trimmed and tied center-cut beef tenderloin roast at room temperature
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, finely chopped
- 6 (3- to 4-inch) fresh rosemary sprigs
- 3 tablespoons extra-virgin olive oil
- Put oven rack in middle position and preheat oven to 350 degrees F.
- 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.
- 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.
- Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130 degrees F.) Discard string and rosemary sprigs before slicing.