You’ll love this simple recipe for Roasted Beef Tenderloin with Garlic and Rosemary – it’s my favorite for holiday entertaining. It turns out so tender and flavorful, I hope you enjoy it!
Beef fillet with garlic and rosemary
Melt-in-your-mouth beef tenderloin is always on my holiday menu because it’s easy to make and is a crowd-pleaser with its buttery texture and tenderness. This lean, boneless cut is ideal for roasting and is often referred to as the “king of cuts.” With just six ingredients, you’ll have the simplest, most effortless roasted tenderloin cooked to perfection. Serve it for Christmas or New Year’s Eve dinner with your favorite steakhouse sides, like mashed potatoes and creamed spinach, to make it a meal, or more decadent sides like sweet potato gratin or spinach gratin.
Why beef tenderloin should be on your holiday menu
My neighbor, who is also my local butcher, showed me how simple it is to prepare beef tenderloin. It’s an ideal cut of beef for hosting guests and is incredibly easy to prepare, even for novice cooks! Here are a few reasons why I love making this for the holidays:
- Effortlessly elegant: Beef tenderloin makes a stunning centerpiece without requiring advanced culinary skills.
- Public-pleasing flavour: Its melt-in-your-mouth tenderness and rich flavor are sure to amaze guests.
- Fast cooking time: It cooks quickly, freeing up time for other holiday preparations.
- Versatile Pairing Options: It 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: Weight watcher friendly (zero points!), gluten free, high protein, dairy free.
If you make this beef tenderloin recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokOR Facebook!
Ingredients
This beef tenderloin recipe uses only 6 ingredients, here’s what you’ll need (see measurements in the recipe card below):
- Olive oil: Mix the oil with the other ingredients to make a seasoning for the meat. If you wanted to use melted butter instead, that would work too.
- Garlic: It gives this roast a delicious flavor.
- Fresh rosemary: Rosemary pairs wonderfully with garlic. If you prefer, you can replace it with fresh thyme.
- Salt and Black Pepper to season the fillet.
- Beef fillet: Opt for USDA Prime for superior marbling and flavor, or USDA Choice for an economical alternative.
How to cook beef tenderloin roast
Here is the step-by-step method to prepare a perfect roast beef tenderloin. See printable directions in 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 it
- Prepare the rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Prepare the beef: Trim the fat from the fillet and tie it with butcher’s twine at five centimeter intervals with kitchen twine. Tying it allows it to hold its shape and cook more evenly, keeping the meat juicy.
- Season the meat: Pat the meat dry with paper towels and rub the garlic mixture all over, pressing gently to adhere it to the meat.
- How long to cook a whole fillet in the oven: Cook the meat on a baking tray at 180° for approximately 45-60 minutes, depending on the size, checking the temperature with an instant-read thermometer.
- Let the fillet rest for 10 minutes to prevent the juices from running out. Then slice and serve.
What is beef tenderloin?
Beef tenderloin is a luxurious cut of meat that comes from the loin of the cow. Known for its buttery and tender texture, it is often referred to as the “king of cuts.” This lean, boneless cut is ideal for roasting and grilling.
Serving Tips
Advance
Store leftover meat in an airtight container in the refrigerator for up to 4 days. Leftovers can be used to make sandwiches like this one Roast Beef Sandwich with Swiss and Onions or this Roast Beef, Arugula and Parmesan on Baguette.
Frequently asked questions
Beef tenderloin and filet mignon are two different cuts of meat. The fillets are larger and the smaller fillets are cut from the tenderest part of the fillet.
You can season the fillet immediately before cooking or up to a day before to enhance its flavor.
A meat thermometer is essential for cooking meat to the desired doneness. I like my beef medium-rare, so I take it out of the oven between 125°F and 130°F. For medium rare, cook it between 135°F and 140°F. The temperature will continue to rise about 5°F while it rests, bringing it to the preferred temperature.
More Roast Beef and Pork Recipes You’ll Love
Product: 12 portions
Portion: 4 0.5 oz cooked
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Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, if desired, for easy cleanup and coat with oil spray.
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In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
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Using paper towels, pat the fillet dry. Season everything with the garlic mixture, pressing gently to adhere.
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Place the fillet on the prepared baking sheet. Place in the oven and cook until an internal temperature of 125 to 130 degrees F or medium-rare is reached, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing to redistribute the juices.
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Serve immediately.
Last step:
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Serve: 4 0.5 oz cooked, Calories: 211 kcal, Carbohydrates: 0.5 G, Protein: 33.5 G, Fat: 8.5 G, Saturated fat: 2.5 G, Cholesterol: 93.5 mg, Sodium: 343.5 mg
