Damn Delicious

Garlic Rosemary Beef Tenderloin

Garlic Rosemary Beef Tenderloin - Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

Garlic Rosemary Beef Tenderloin - Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

I know the holidays look a little different this year. But there’s no reason why you still can’t make a banging tenderloin recipe for your holiday dinner.

With the easiest, most effortless prep, your tenderloin will be absolutely perfect with this cooking method. Cooked low and slow at 275 degrees F, the meat will be perfectly cooked straight through.

Oh and the leftovers? They taste even better the very next day when tucked into some Hawaiian rolls with the horseradish cream sauce.

Garlic Rosemary Beef Tenderloin - Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

Garlic Rosemary Beef Tenderloin

Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

20 minutes1 hour 15 minutes

Ingredients:

  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (4-pound) trimmed beef tenderloin, trimmed and tied into 2-inch sections
  • 1 tablespoon olive oil

For the horseradish cream sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
  2. Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
  3. In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
  4. Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
  5. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about  50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.
  6. Serve immediately with horseradish cream sauce.

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12 comments

  1. Rated 5 out of 5

    We made this beef tenderloin for Christmas dinner and followed your recipe exactly. It was exquisite!!!!!! Better than we’ve had at any fine restaurant!!!

  2. Rated 5 out of 5

    We made this for Christmas Eve dinner and it came out delicious! Followed the directions exactly, though our roast was a little larger so the cook time was a little longer. We did use a digital thermometer and watched it carefully so as to not overcook it. The horseradish sauce was also a hit and tasted good on the potatoes and green beans too. I was nervous about making such a costly roast for the first time but this recipe was perfect so thank you very much!

  3. Rated 5 out of 5

    This was simply divine.  Followed directions exactly.

  4. Rated 5 out of 5

    We made this for our Christmas dinner this year. The verdict was unanimous (even the picky eater loved it)! We made it with the slow cooker garlic mashed potatoes (also damn delicious), and it was a pretty low-labor meal. Highly recommend!

  5. Rated 5 out of 5

    I made this for Christmas Eve dinner and it was amazing!!
    I paired it with the Damn Delicious garlic potatoes. Thanks for the recipes!

  6. Rated 5 out of 5

    I write this from my dinner table. THIS IS AMAZING! This may be the one redeeming thing about 2020. Thank you for this recipe!

  7. I can’t wait to try this. It is just myself, my husband, and our 6 year-old son this Christmas. This is probably a dumb question, but I could just do one of the 2-lb sections, right?

  8. Wow can’t wait to try!!!! Thank you for the awesome recipes all year long! Happy holidays. 

  9. Hi! I’ve never cooked tenderloin but want to try this out. I know nothing about anything though – what does it mean to trim and tie in 2″ sections? Do you leave it whole but tie every 2″? Thanks!

  10. Rated 5 out of 5

    This sounds delicious 

    What do you mean to ‘tie in 2-inch sections’
    Just to put a piece of string tied around the roast every 2-inch?

  11. Rated 5 out of 5

    Looks great, I like the slow cooking, it seems to really result in perfect results.