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 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
- How to Make Perfect Mashed Potatoes
- Sheet Pan Scalloped Potatoes
- Glazed Carrots
- Creamy Potato Gratin
- Easy Creamed Corn
TOOLS FOR THIS RECIPE
Baking sheet
Instant-read thermometer
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!
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Equipment
Baking Sheet
Instant Read Thermometer
Instructions
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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