Garlic Rosemary Beef Tenderloin
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Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.
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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 this year.
why make beef tenderloin at home
- Simple, elegant and easy. With the easiest, most effortless prep and short ingredient list, the tenderloin will be the star of Christmas (or any holiday) dinner with its beautiful presentation. Not to mention, the tenderloin is the most tender cut of meat available.
- Quick cook time. Because the tenderloin is a relatively small cut of meat, it cooks very quickly (about 1 hour in the oven).
- Leftovers make for great sandwiches. Leftover cold beef tenderloin, believe it or not, taste even better the very next day when tucked into some Hawaiian rolls with the leftover horseradish cream sauce.
tips and tricks for success
- Go to a reputable butcher. Cooking such a large cut of meat can be costly and daunting! We recommend purchasing a tenderloin that is preferably grass-fed and organic. The butcher can also trim the excess fat.
- Patience. Cooked low and slow at 275 degrees F, the beef tenderloin will be perfectly cooked straight through.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
- Tie up the meat. Using oven-safe kitchen twine, tie up the tenderloin, tucking the narrow ends underneath to form a consistent round. This will ensure a uniform shape for even cooking throughout the tenderloin, bringing it all to one even temperature.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 130-135°F for medium rare. The meat will still continue to cook once removed from the oven so we recommend cooking 5–10°F below your desired doneness.
- Let your meat rest. As with any large cuts of meat, let your tenderloin rest for at least 10 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
what to serve with tenderloin
Garlic Rosemary Beef Tenderloin: Frequently Asked Questions
Yes! Trimming the tenderloin of excess fat and silver skin (cartilage) underneath is key here. The butcher can also help with this.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
This really depends on personal preference. We recommend medium rare (130-135°F) but you can also cook to rare (125°F), medium (145°F), medium well (155°F) or well done (165°F, 30 minutes per pound).
Here is a foolproof step-by-step video guide for a stress-free beef tenderloin!
Garlic Rosemary Beef Tenderloin
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) 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
Equipment
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.
Video
Did you make this recipe?
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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!
I made this for Christmas Eve dinner and it was amazing!!
I paired it with the Damn Delicious garlic potatoes. Thanks for the recipes!
I write this from my dinner table. THIS IS AMAZING! This may be the one redeeming thing about 2020. Thank you for this recipe!
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?
Wow can’t wait to try!!!! Thank you for the awesome recipes all year long! Happy holidays.
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!
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?
Yes, this helps the roast keep its cylindrical shape as it cooks.
Looks great, I like the slow cooking, it seems to really result in perfect results.