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.
- 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.
Store leftover beef in the refrigerator for up to four days and reheat it in the microwave until warm.
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 Roast Recipes You’ll Love
Yield: 12 servings
Serving Size: 1 /12th
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.
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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