Rosemary-Rubbed Beef Tenderloin

Recipe adapted for kosher cooking from Saveur


  • 14 cup canola oil
  • 3 tablespoons finely chopped rosemary
  • 3 large cloves garlic, peeled and finely chopped
  • 2 tablespoons schmaltz
  • Salt and pepper, to taste


  • Place the beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tablespoons of the oil, the rosemary, and the garlic. Season with pepper, and let sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast.
  • Heat oven to 425°. Heat the remaining oil and the schmaltz in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides–around 7 minutes.
  • Move the skillet into the oven, and cook until an instant-read thermometer inserted into the thickest part of the beef reads 125° (for medium-rare).
  • Remove from the oven and let rest for around 20 minutes. (During this resting period, the tenderloin will continue to rise, and the juices will have enough time to distribute evenly throughout the meat.)
  • When the meat is ready to serve, remove the twine, and slice the beef. Transfer slices to a large serving platter, and pour any pan juices over. Serve immediately, or at room temperature.

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