Mediterranean Herb Crusted Beef Tenderloin

Make the Rub
2 Chop the herbs, and set aside. Mine the garlic, then set aside.
3 In a large bowl, add the [wprm-ingredient text="½ cup chopped fresh parsley" uid="2"], [wprm-ingredient text="6 tablespoons chopped fresh oregano, " uid="3"][wprm-ingredient text="3 tablespoons chopped fresh rosemary, " uid="4"][wprm-ingredient text="2 tablespoons chopped fresh thyme" uid="5"] and the minced [wprm-ingredient text="4 garlic cloves" uid="1"]. Zest the [wprm-ingredient text="1 lemon" uid="6"] directly into the bowl, then add the [wprm-ingredient text="6 tablespoons extra virgin olive oil" uid="7"], [wprm-ingredient text="2 tablespoons freshly squeezed lemon juice, " uid="8"][wprm-ingredient text="2 teaspoons kosher salt" uid="9"], [wprm-ingredient text="1 teaspoon black pepper" uid="10"] and [wprm-ingredient text="½ teaspoon red pepper flakes" uid="11"]. Using a spoon, stir the rub together until combined.
4 Set aside.
Prepare the Beef
7 If it hasn’t been done already, remove any silver skin or additional fat on the outsides of the beef tenderloin. (I always have my butcher do this because it means less work for me.)
8 Place the [wprm-ingredient text="1 ¾ lb. beef tenderloin" uid="0"] on a rimmed sheet pan. If one end of the beef is thinner than the other, tuck it under to be the same thickness so the beef can cook evenly throughout. (This is another thing your butcher can help with.)
9 Using your hands, generously coat the beef in the prepared rub. You want it to be entirely coated. The rub will be thick.
10 Let the beef come to temperature and marinate in the herb rub for 30-45 minutes on the countertop at room temperature.
Cook the Beef
13 Preheat the oven to 425°F.
14 Insert a metal thermometer into the center of an end of the tenderloin if you want to be able to check the internal temperature as it roasts. (For the record, I think this helps.)
15 Place in the oven, and bake for 30 minutes. Check the beef’s internal temperature, and remove from the oven when the temperature reads 130°F. (This took 39 minutes in my ancient oven.)
16 Rest the beef 15-20 minutes. The beef will continue cooking after removing from the oven. We want the internal temperature to rise to 135°F for a perfect medium rare.
17 Once the beef has rested for the optimal amount of time, slice and serve warm.