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This easy Garlic Rosemary Beef Tenderloin roast is my go-to easy recipe for entertaining. It’s perfect for the vacations and comes out so tender and flavorful!
Garlic-Rosemary Beef Tenderloin
Beef tenderloin is all the time on my holiday menu. Its melt-in-your-mouth texture and wealthy, savory taste guarantee that your holiday feast will probably be remembered for years to come back. With just six ingredients, you’ll have the simplest, most effortless tenderloin roast that’s perfectly cooked. Serve it along 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 less than six ingredients, three of that are olive oil, salt, and pepper.
- Flavorful: Garlic and rosemary are classics for a reason. They make this tenderloin mouthwateringly good.
- Easy: This easy beef tenderloin recipe only has just a few steps: Make the rub, season the meat, and bake.
Ingredients
- Olive Oil: Mix the oil with the opposite ingredients to make a rub for the meat.
- Garlic: Mince 4 garlic cloves.
- Rosemary: Chop fresh rosemary. You may swap it with thyme in the event 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 carry its shape and cook more evenly, keeping the meat juicy.
The right way to Cook Beef Tenderloin
- Make the Rub: Mix 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 throughout, gently pressing to stick it to the meat.
- 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 scale, checking the temperature with an instant-read thermometer.
- Let the tenderloin rest for 10 minutes before slicing to forestall the juices from running out.
Serving Suggestions
Storage
Store leftover beef within the refrigerator for as much as 4 days and reheat it within the microwave until warm.
FAQ
What’s beef tenderloin versus filet mignon?
Beef tenderloin and filet mignon are two different cuts of meat. Tenderloins are larger, and the smaller filets are cut from essentially the most tender a part of the tenderloin.
Can I prep beef tenderloin the night before?
You may season the tenderloin right before cooking it or as much as a day prematurely to boost the flavour.
To what temperature do you cook a beef tenderloin?
A meat thermometer is important for cooking beef to your required 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 proceed to rise about 5°F while it rests, bringing it to your selected temp.
More Beef Roast Recipes You’ll Love
Prep: 10 minutes
Cook: 45 minutes
resting time: 10 minutes
Total: 1 hour 5 minutes
Yield: 12 servings
Serving Size: 1 /twelfth
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Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.
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In a small bowl, mix olive oil, garlic, rosemary, salt and black pepper.
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Using paper towels, pat tenderloin dry. Season throughout with garlic mixture, gently pressing to stick.
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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.
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Serve immediately.
Last Step:
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Serving: 1 /twelfth, 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