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This easy Garlic Rosemary Beef Tenderloin roast is my go-to easy recipe for entertaining. It’s perfect for the holidays and comes out so tender and flavorful!
Garlic-Rosemary Beef Tenderloin
Beef tenderloin is always on my holiday menu. Its melt-in-your-mouth texture and rich, savory taste guarantee that your holiday feast will be remembered for years to come. With just six ingredients, you’ll have the easiest, most effortless tenderloin roast that’s perfectly cooked. Serve it with your favorite steakhouse sides, like mashed potatoes and creamed spinach, to make it a meal.For more roast recipes, try my Hands-Off Roast Beef and Garlic Lovers Roast Beef.
Why This Beef Tenderloin Recipe Works
- Minimal Ingredients: This dish calls for only six ingredients, three of which are olive oil, salt, and pepper.
- Flavorful: Garlic and rosemary are classics for a reason. They make this tenderloin mouthwateringly good.
- Easy: This simple beef tenderloin recipe only has a few steps: Make the rub, season the meat, and bake.
Ingredients
- Olive Oil: Mix the oil with the other ingredients to make a rub for the beef.
- Garlic: Mince four garlic cloves.
- Rosemary: Chop fresh rosemary. You can swap it with thyme if you prefer.
- Salt and Black Pepper to season the tenderloin
- Beef Tenderloin: Trim the fat from a four-pound tenderloin and tie it at two-inch intervals with kitchen twine. Tying it allows it to hold its shape and cook more evenly, keeping the meat juicy.
How to Cook Beef Tenderloin
- Make the Rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Season the Beef: Pat the meat dry with paper towels and rub the garlic mixture all over, gently pressing to adhere it to the beef.
- How Long to Cook Beef Tenderloin in Oven: Bake the meat on a sheet pan at 375°F for about 45 to 60 minutes, depending on the size, checking the temperature with an instant-read thermometer.
- Let the tenderloin rest for 10 minutes before slicing to prevent the juices from running out.
Serving Suggestions
- Vegetables: Parmesan Brussels Sprouts, Grilled Asparagus, Roasted Mushrooms
- Starches: Baked Potatoes, Garlic Mashed Potatoes, Rice Pilaf
- Holiday Side Dishes: Cornbread Stuffing, Green Bean Casserole, Spinach Gratin
- Sandwiches: Roast Beef Sandwich with Swiss and Onions, Roast Beef, Arugula, and Parmesan on Baguette
Storage
Store leftover beef in the refrigerator for up to four days and reheat it in the microwave until warm.
FAQ
What is beef tenderloin versus filet mignon?
Beef tenderloin and filet mignon are two different cuts of meat. Tenderloins are bigger, and the smaller filets are cut from the most tender part of the tenderloin.
Can I prep beef tenderloin the night before?
You can season the tenderloin right before cooking it or up to a day in advance to enhance the flavor.
To what temperature do you cook a beef tenderloin?
A meat thermometer is essential for cooking beef to your desired degree of doneness. I like medium-rare beef, so I pull it from the oven between 125°F and 130°F. For medium, cook it to 135°F to 140°F. The temperature will continue to rise about 5°F while it rests, bringing it to your preferred temp.
More Beef Roast Recipes You’ll Love
- Herb-Crusted Roast
- Slow Cooker French Dip Sandwich
- Roast Beef with Gravy
- Roast Beef, Arugula, and Parmesan on Baguette
- Slow Cooker Italian Beef Hoagies
Garlic Rosemary Beef Tenderloin Recipe
5 from 10 votes
5
Cals:211
Protein:33.5
Carbs:0.5
Fat:8.5
This easy Garlic Rosemary Beef Tenderloin is my go-to easy recipe for entertaining. It’s perfect for the holidays and comes out so tender and flavorful!
Course: Dinner, Holiday Main Dish, main dish
Cuisine: American
Prep: 10 minutes mins
Cook: 45 minutes mins
resting time: 10 minutes mins
Total: 1 hour hr 5 minutes mins
Print Rate Pin SaveWW Points
Yield: 12 servings
Serving Size: 1 /12th
Equipment
Ingredients
- 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
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.
In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.
Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125 to 130 degrees F for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.
Serve immediately.
Last Step:
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Nutrition
Serving: 1 /12th, Calories: 211 kcal, Carbohydrates: 0.5 g, Protein: 33.5 g, Fat: 8.5 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, Sodium: 343.5 mg
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