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.
5 stars (9 ratings)

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

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • 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.
  • Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
  • In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
  • Using paper towels, pat tenderloin dry. Drizzle with olive oil; season 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 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.
  • Serve immediately with horseradish cream sauce.

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