You’ll love this simple Garlic Rosemary Roast Beef Tenderloin recipe – it’s my go-to for holiday entertaining. It turns out so delicate and fragrant, I hope you like it!
Veal fillet with garlic and rosemary
Melt-in-your-mouth beef tenderloin is always on my holiday menu because it’s easy to make and a crowd pleaser with its buttery texture and tenderness. This lean and boneless cut is perfect for roasting and is often referred to as the ‘king of cuts’. With just six ingredients, you’ll have the easiest, easiest roast tenderloin that’s perfectly cooked. Serve it for Christmas dinner or New Year’s Eve with your favorite steak toppings mashed potatoes and creamed spinachto make it food or more decadent toppings like sweet potato gratin or spinach gratin.
Why beef tenderloin should be on your holiday menu
My neighbor, who is also the local butcher, showed me how easy it is to prepare beef tenderloin. This is a perfect cut of beef for entertaining and incredibly easy to prepare – even for novice cooks! Here are a few reasons I love making this for the holidays:
- Effortlessly elegant: Beef tenderloin makes a stunning centerpiece without requiring advanced cooking skills.
- Crowd-pleasing taste: Its melt-in-the-mouth tenderness and rich flavor are guaranteed to impress guests.
- Quick Cook Time: It is prepared quickly, freeing up time for other holiday preparations.
- Various pairing options: Pairs beautifully with a variety of side dishes, from roasted vegetables to creamy mashed potatoes.
- Minimum Ingredients: This dish requires only six ingredients, three of which are olive oil, salt and pepper.
- Dietary restrictions: Suitable for weight watchers (zero points!) gluten free, high protein, without dairy products.
If you make this tenderloin recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
ingredients
This beef tenderloin recipe only uses 6 ingredients, here’s what you’ll need (see measurements on recipe card below):
- olive oil: Mix the oil with the remaining ingredients to make a rub for the beef. If you want to use melted butter instead, that will work too.
- garlic: It gives this roast a delicious taste.
- Fresh Rosemary: Rosemary goes well with garlic. You can replace it with fresh thyme if you prefer.
- Salt and pepper to season the fillet.
- Beef tenderloin: Choose USDA Prime for superior marbling and flavor or USDA Choice for a budget alternative.
How to prepare roast beef tenderloin
Here’s the step-by-step method for making a perfect roast beef tenderloin. See printable directions on the recipe card below.
- Room temperature: Remove the beef tenderloin from the refrigerator and let it rest at room temperature for 30-60 minutes before cooking
- Make a rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Prepare the beef: Trim the fat from the tenderloin and tie it with butcher’s twine at two-inch intervals with kitchen twine. Tying it allows it to hold its shape and cook more evenly, keeping the meat juicy.
- Season the beef: Pat the meat dry with paper towels and rub the garlic mixture all over, pressing lightly to adhere it to the beef.
- How long to cook a whole fillet in the oven: Roast the meat on a sheet pan at 375°F for about 45 to 60 minutes, depending on size, checking the temperature with an instant-read thermometer.
- Let the fillet rest for 10 minutes so that the juice does not run out. Then slice and serve.
What is sirloin?
Beef tenderloin is a luxurious cut of meat that comes from the tenderloin of a cow. Known for its buttery texture and tenderness, it is often called the “king of cuts.” This lean and boneless cut is perfect for roasting and grilling.
Serving suggestions
Leftovers
Store leftover beef in an airtight container in the refrigerator for up to 4 days. Leftovers can be used to make sandwiches like this Roast beef and onion sandwich or this Roast beef, arugula and parmesan on a baguette.
Frequently asked questions
Beef tenderloin and filet mignon are two different cuts of meat. The tenderloin is larger and the smaller tenderloins are cut from the tenderest part of the tenderloin.
You can season the tenderloin just before you cook it or up to a day in advance to enhance the flavor.
A meat thermometer is essential for cooking beef 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, cook it to 135°F to 140°F. The temperature will continue to rise about 5°F as it rests, reaching your preferred temperature.
More roast beef and pork recipes you’ll love
Production: 12 portions
Serving Size: 4 .5 ounces cooked
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Preheat oven to 375 degrees F. Line a baking sheet with foil if desired for easy cleanup and coat with oil spray.
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In a small bowl, mix olive oil, garlic, rosemary, salt and pepper.
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Using paper towels, dry the fillet. Season all over with garlic mixture, pressing lightly to adhere.
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Place tenderloin on prepared baking sheet. Place in the oven and bake until it reaches an internal temperature of 125F to 130F degrees or medium rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing to redistribute juices.
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Serve immediately.
Last step:
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Serving: 4 .5 ounces cooked, Calories: 211 kcal, Carbohydrates: 0.5 g, Protein: 33.5 g, fats: 8.5 g, Saturated Fats: 2.5 g, Cholesterol: 93.5 mg, sodium: 343.5 mg
