You’ll love the simple Roast Beef Tenderloin recipe with garlic and rosemary—it’s my go-to for holiday entertaining. It comes out so tender and flavorful, I hope you love it!
Garlic-Rosemary Beef Tenderloin
Melt-in-your-mouth beef tenderloin is always on my holiday menu because it’s easy to prepare and is a crowd pleaser with its buttery texture and tenderness. This lean and boneless cut is ideal for roasting and is often referred to as the “king of cuts.” With just six ingredients, you’ll have the easiest, most effortless tenderloin roast that’s perfectly cooked. Serve it for Christmas dinner or New Year’s Eve with your favorite steakhouse sides, like mashed potatoes and creamed spinach, to make it a meal or more decadent side dishes like sweet potato gratin or spinach gratin.
Why Beef Tenderloin Should Be On Your Holiday Menu
My neighbor, who is also my local butcher, showed me how simple it is to prepare beef tenderloin. It’s an ideal cut of beef for hosting guests and incredibly easy to make—even for beginner cooks! Here’s a few reasons why I love making this for the holidays:
- Effortlessly Elegant: Beef tenderloin makes a stunning centerpiece without requiring advanced cooking skills.
- Crowd-Pleasing Flavor: Its melt-in-your-mouth tenderness and rich flavor are guaranteed to impress guests.
- Quick Cooking Time: It cooks quickly, freeing up time for other holiday preparations.
- Versatile Pairing Options: Pairs beautifully with a variety of sides, from roasted vegetables to creamy mashed potatoes.
- Minimal Ingredients: This dish calls for only six ingredients, three of which are olive oil, salt, and pepper.
- Dietary Restrictions: Weight Watchers-friendly (zero points!), gluten-free, high-protein, dairy-free.
If you make this beef tenderloin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Ingredients
This beef tenderloin recipe uses just 6 ingredients, here’s what you’ll need (see measurements in the recipe card below):
- Olive Oil: Mix the oil with the other ingredients to make a rub for the beef. If you wish to use melted butter instead, this would also work.
- Garlic: Gives this roast delicious flavor.
- Fresh rosemary: Rosemary pairs wonderfully with garlic. You can swap it with fresh thyme if you prefer.
- Salt and Black Pepper to season the tenderloin.
- Beef Tenderloin: Opt for USDA Prime for superior marbling and flavor, or USDA Choice for a budget-friendly alternative.
How to Cook Beef Tenderloin Roast
Here’s the step-by-step method for making perfect roasted beef tenderloin. See printable directions in the recipe card below.
- Room Temperature: Remove the beef tenderloin from the fridge and allow it to rest at room temperature for 30-60 minutes before cooking
- Make the Rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Prepare the Beef: Trim the fat from the tenderloin and tie it with butcher’s twine at two-inch intervals with kitchen twine. Tying it allows it to hold its shape and cook more evenly, keeping the meat juicy.
- 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 a Whole 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 to prevent the juices from running out. Then slice and serve.
What is Beef Tenderloin?
Beef tenderloin is a luxurious cut of meat that comes from the loin of the cow. Known for its buttery texture and tenderness, it’s often referred to as the “king of cuts.” This lean and boneless cut is ideal for roasting and grilling.
Serving Suggestions
Leftovers
Store leftover beef in an airtight container in the refrigerator for up to 4 days. Leftovers can be used to make sandwiches like this Roast Beef Sandwich with Swiss and Onions or this Roast Beef, Arugula, and Parmesan on Baguette.
FAQs
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.
You can season the tenderloin right before cooking it or up to a day in advance to enhance the flavor.
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 and Pork Roast Recipes You’ll Love
Yield: 12 servings
Serving Size: 4 .5 ounces cooked
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Preheat oven to 375 degrees F. Line a baking sheet with foil, if desired for easy clean up and coat with oil spray.
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In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
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Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.
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Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125F to 130F degrees or medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing to redistribute juices.
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Serve immediately.
Last Step:
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Serving: 4 .5 ounces cooked, 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