You will love this simple recipe for Roast Beef Tenderloin with Garlic and Rosemary. This is my favorite dish to eat on holidays. It’s so soft and delicious, I hope you like it!
Garlic-Rosemary Beef Tenderloin
Melt-in-your-mouth beef tenderloin is always on my holiday menu because it’s easy to prepare and a crowd-pleaser with its buttery texture and tenderness. This lean, boneless cut is ideal for roasting and is often called the “king of cuts.” Just 6 ingredients are all you need to make the easiest, perfectly cooked tenderloin roast. Serve it for Christmas dinner or New Year’s Eve with your favorite steakhouse sides like mashed potatoes and creamed spinach for a meal, or make it into a fancier side dish like sweet potato gratin or spinach gratin.
Why Beef Tenderloin Should Be on Your Holiday Menu
My neighbor, who is also a local butcher, showed me how simple it is to prepare beef tenderloin. It’s an ideal cut of beef when entertaining guests and is super easy to make, even for novice cooks! Here are a few reasons why I love making this for the holidays:
- Effortlessly elegant: Beef tenderloin makes a great centerpiece, even without advanced cooking skills.
- Crowd-pleasing flavors: The softness that melts in your mouth and the rich flavor will impress your guests.
- Quick cooking time: It’s quick to cook, freeing up time for other holiday preparations.
- Various pairing options: It pairs beautifully with a variety of sides, from roasted vegetables to creamy mashed potatoes.
- Minimum Ingredients: This dish uses just three ingredients: olive oil, salt, and pepper.
- Dietary Restrictions: Weight Watchers Friendly (0 points!), Gluten Free, High Protein, Dairy Free.
I would love to see if you make this beef tenderloin recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
ingredient
This beef tenderloin recipe uses just 6 ingredients. Here’s what you need: (See measurements in recipe card below):
- olive oil: Mix the oil with the other ingredients and rub it over the beef. If you want to use melted butter instead, this method works too.
- garlic: This roast gives it a delicious flavor.
- Fresh Rosemary: Rosemary goes really well with garlic. You can substitute fresh thyme if you like.
- salt and pepper To season the tenderloin.
- Beef tenderloin: Choose USDA Prime for superior marbling and flavor, or USDA Choice for a budget-friendly alternative.
How to Cook Grilled Beef Tenderloin
Here’s the step-by-step method for making the perfect grilled beef tenderloin. See printable instructions in the recipe card below.
- Room Temperature: Take the beef tenderloin out of the refrigerator and let it rest at room temperature for 30 to 60 minutes before cooking.
- Rub: In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
- Prepare the beef: Trim the fat from the tenderloin and tie with butcher’s twine at 2-inch intervals. Tying it will help it retain its shape, cook more evenly, and keep the meat juicy.
- To season the beef: Pat the meat dry with paper towels and rub the garlic mixture all over, pressing lightly to adhere to the meat.
- How long does it take to cook a whole tenderloin in the oven: Bake the meat on a sheet pan at 375°F for about 45 to 60 minutes, depending on size, and check the temperature with an instant-read thermometer.
- Please rest assured Soak for 10 minutes to prevent juices from escaping. Then slice and serve.
What is Beef Tenderloin?
Beef tenderloin is a premium cut of meat from the loin of a cow. Known for its buttery texture and softness, it is often called the “King of Cuts.” This lean, boneless cut is ideal for roasting and grilling.
offer suggestions
remain
Leftover beef can be stored in an airtight container in the refrigerator for up to 4 days. You can use leftovers to make sandwiches like these. A roast beef sandwich with swiss and onions or a sandwich with roast beef, arugula and parmesan cheese on a baguette.
Frequently Asked Questions
Beef tenderloin and filet mignon are different cuts of meat. The tenderloins are larger, and the smaller fillets are cut from the tenderest part of the tenderloin.
You can marinate the tenderloin just before cooking or up to a day ahead to enhance the flavor.
A meat thermometer is essential to ensure your beef is cooked to your desired doneness. I like my beef medium rare, so I take it out of the oven between 125°F and 130°F. For medium temperature, cook to 135°F to 140°F. During the shutdown, the temperature continues to rise by approximately 5°F until it reaches the desired temperature.
More Beef and Pork Roast Recipes You’ll Love
produce: 12 night soil
Serving Size: 4 0.5 ounce cooked
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Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with foil and coat with oil spray for easy cleanup if desired.
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In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
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Pat the tenderloin dry using paper towels. Season the whole thing with the garlic mixture and press lightly to adhere.
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Place tenderloin on prepared baking sheet. Place in oven and bake until internal temperature reaches 125F to 130F (medium rare), about 45 minutes to 1 hour, or until desired doneness. Let rest for 10 minutes before cutting to redistribute the juices.
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Serve immediately.
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clothing material: 4 0.5 ounce cooked, calorie: 211 calorie, carbohydrate: 0.5 g, protein: 33.5 g, province: 8.5 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, sodium: 343.5 mg
