My go-to quick dish for entertaining is this Garlic Rosemary Beef Tenderloin roast. It’s ideal for the holidays and is delicate and delicious!
Garlic Rosemary Beef Tenderloin
My holiday dinner always includes beef tenderloin. Its melt-in-your-mouth texture and rich, savory flavor will ensure that your Christmas feast is remembered for years. You’ll get the easiest, most straightforward tenderloin roast that’s precisely cooked with only six ingredients.
Why This Beef Tenderloin Recipe Works
- Minimal Ingredients: There are just six ingredients in this meal, three of which are olive oil, salt, and pepper.
- Flavorful: Garlic and rosemary are iconic flavors for a reason. They make this tenderloin delectably tasty.
- Easy: There are only a few steps to this easy beef tenderloin recipe: Rub the meat, season it, and bake it.
Garlic Rosemary Beef Tenderloin Ingredients
- Olive Oil: Combine the oil and the remaining ingredients to form a rub for the steak.
- Garlic: Finely chop four garlic cloves.
- Rosemary: Fresh rosemary should be chopped. If you like, you may substitute thyme.
- Season the tenderloin with salt and black pepper.
- Beef Tenderloin: Trim the fat from a four-pound tenderloin and tie it with kitchen twine at two-inch intervals. Tying it enables it to preserve its form and cook more evenly, which keeps the meat moist.
How to Make Garlic Rosemary Beef Tenderloin
- To make the rub, whisk together the olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Season the beef as follows: Using paper towels, pat the meat dry and massage the garlic mixture all over, gently pressing to bind it to the beef.
- Cooking Time for Beef Tenderloin in the Oven: Bake the meat on a sheet pan at 375°F for 45 to 60 minutes, depending on size, using an instant-read thermometer to verify the temperature.
- Allow the tenderloin to rest for 10 minutes before slicing to allow the juices to flow out.
Storage
Refrigerate leftover beef for up to four days and reheat in the microwave until warm.
FAQs
What is beef tenderloin versus filet mignon?
Beef tenderloin and filet mignon are two distinct meat cuts. Tenderloins are larger, and smaller filets are cut from the tenderloin’s most tender section.
Can I prep beef tenderloin the night before?
Season the tenderloin shortly before cooking or up to a day ahead of time to increase the taste.
To what temperature do you cook a beef tenderloin?
A meat thermometer is required to cook beef to the proper degree of doneness. I prefer medium-rare beef, so I cook it between 125°F and 130°F in the oven. Cook it to 135°F to 140°F for medium. While resting, the temperature will raise by roughly 5°F, bringing it to your ideal temperature.
Equipment
More Beef Roast Recipes You’ll Love
Garlic Rosemary Beef Tenderloin
This simple Garlic Rosemary Beef Tenderloin dish is my go-to for entertaining. It's ideal for the holidays and is delicate and delicious!
- 1/2 tablespoon extra virgin olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon Kosher salt (and freshly ground black pepper, to taste)
- 1 4- pound beef tenderloin (trimmed and tied into 2-inch sections)
- Preheat the oven to 375°F. Coat a baking pan with foil and oil spray.
- Combine the olive oil, garlic, rosemary, salt, and black pepper in a small bowl.
- Pat tenderloin dry with paper towels. Season with garlic mixture all over, gently pressing to adhere.
- Place the tenderloin on the baking sheet that has been prepared. Bake for 45 minutes to 1 hour, or until desired doneness, until it reaches an internal temperature of 125 to 130 degrees F for medium-rare. Allow to rest for 10 minutes before slicing.
- Serve right away.