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Beef Tenderloin

On one hand, Running of the Bulls creates a dangerous and taxing environment for many helpless animals at the mercy of jeering spectators. On the other hand, the event is deeply rooted in Spanish culture and banning it would engender a surge of backlash from participants and fans. One thing for certain, however, is that we needn't another march of nude vegans down the streets of Pamplona.

Prep: 10 min | Cooking: 25-30 min | Total: 35-40 min


  • Olive oil (2 tbsp)

  • Fresh rosemary (1 tsp)

  • Fresh thyme (1 tsp)

  • Garlic, minced (4 cloves)

  • Beef tenderloin, stripped of visible fat (one 2-lb. tenderloin)

  • Salt (2 tsp)

  • Ground black pepper (1 tsp)

  • Butter (4 tbsp or 1/2 stick)

  • Garlic powder (1 tsp)

  • Oregano (1 tsp)

Note: Meat thermometer recommended.


  1. Preheat oven to 500 °F or highest temperature. Line a rimmed baking sheet with tin foil.

  2. In a small bowl, mix together oil, rosemary, thyme, and garlic.

  3. Set tenderloin down on baking sheet. Rub herb mixture into the beef, then season with salt and pepper. Penetrate meat thermometer down the long end of the loin. Bake 25-30 minutes (less or more depending on preferred meat doneness) or until thermometer reads 140 °F.

  4. In a microwave-safe bowl, add butter, garlic powder, and oregano. Microwave until butter is mostly melted. Pour evenly over tenderloin. Cut meat into 1/2- to 1-inch slices. Serve.

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