Things You'll Need:
- 3 lb. beef tenderloin
- Sharp knife
- Roasting pan with rack
- 1 tbsp. olive oil
- 1 tbsp. finely minced, fresh rosemary leaves
- 4 cloves garlic, minced fine
- Salt and pepper
- Meat thermometer
- Aluminum foil
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Step 1
Trim all visible fat or silver skin from the beef tenderloin using a sharp knife.
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Step 2
Place the tenderloin on a cooking rack set in a shallow roasting pan. If you are using a tabletop convection oven, the shallow pan is not necessary; simply place the tenderloin on the cooking rack that came with the oven.
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Step 3
Preheat the convection oven to 325 degrees Fahrenheit.
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Step 4
Make a paste by combining the olive oil, rosemary and garlic. Add salt and pepper to taste. Rub the paste over the entire tenderloin.
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Step 5
Place the tenderloin in the oven and cook for 15 minutes per pound for a rare roast, 18 minutes per pound for a medium roast and 20 to 21 minutes per pound for a well-done tenderloin.
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Step 6
Use a meat thermometer inserted at least 1/4 inch into the meat to ensure doneness. A rare roast will read 145 degrees Fahrenheit, a medium roast will read 160 and a well-done roast will read 170 or hotter.
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Step 7
Remove the roast from the oven. Cover loosely with aluminum foil and let the tenderloin rest for 10 to 15 minutes before carving.
