This easy garlic rosemary beef tenderloin roast is my favorite for holiday entertaining! Tender, juicy, and packed with flavor, it’s a foolproof recipe that always impresses.
Garlic Rosemary Beef Tenderloin
Beef tenderloin is a must on my holiday table! Its melt-in-your-mouth texture and deep, savory flavor make it unforgettable every time. With just six ingredients, this tenderloin roast is as easy as it gets—and comes out perfectly cooked every single time.
Why I Love This Beef Tenderloin Recipe
Rosemary Beef Tenderloin Ingredients
How to Cook Beef Tenderloin
1. Preheat the oven to 375°F. Line a baking sheet with foil and lightly coat with oil spray.
2. In a small bowl, mix together the olive oil, garlic, rosemary, salt, and black pepper.
3. Pat the tenderloin dry with paper towels, then rub the garlic mixture all over, pressing gently to help it stick.
Serving Suggestions
Here are some serving ideas to make this garlic rosemary beef tenderloin the star of the table:
- Classic Sides: Pair it with creamy mashed potatoes or roasted garlic potatoes to soak up all those savory juices. Add a side of green beans or roasted asparagus for a fresh, bright contrast.
- Make It a Holiday Feast: Serve with a rich red wine sauce or homemade gravy. Add cranberry sauce or a warm dinner roll on the side to bring festive flavors to the table.
- Salad Pairing: A light arugula salad with shaved Parmesan, lemon, and olive oil balances the richness of the tenderloin perfectly.
- Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or Merlot complements the beef’s bold flavors beautifully. For white wine lovers, try a rich Chardonnay for a surprising match!
- Leftover Ideas: If you have leftovers, slice thinly for amazing roast beef sandwiches the next day, or toss into a stir-fry for a quick meal!
Tips and Tricks
Here are some tips and tricks to make this garlic rosemary beef tenderloin just right:
- Pat It Dry: Make sure to pat the beef completely dry before seasoning. This helps the garlic and rosemary mixture stick better and gives you that beautiful crust on the outside.
- Tie It Up: Tying the tenderloin ensures it cooks evenly. If it’s your first time, ask your butcher to tie it for you, or use kitchen twine to keep the meat in a nice, even shape.
- Use a Meat Thermometer: For perfect doneness, a meat thermometer is your best friend. Insert it into the thickest part of the tenderloin, and keep an eye on it as it cooks to hit that ideal 125-130°F for medium-rare.
- Let It Rest: Resting the tenderloin for about 10 minutes after roasting allows the juices to settle, giving you tender, juicy slices with every cut!
- Flavor Boost: For an extra flavor kick, rub the tenderloin with the garlic-rosemary mixture and let it sit in the fridge for an hour or two before roasting. This gives the flavors time to meld into the meat.
Storage suggestions
Here are some real storage suggestions to keep your garlic rosemary beef tenderloin fresh:
- Cool It Down: Allow the tenderloin to cool completely before storing. This helps prevent condensation and keeps it from getting soggy.
- Wrap It Up: Use aluminum foil or plastic wrap to tightly cover any leftover beef. If you have a vacuum sealer, that’s even better for keeping it fresh!
- Fridge Storage: Store the wrapped beef in the refrigerator if you plan to eat it within 3-4 days. Just make sure it’s in a spot where it won’t get squished!
- Freezing: If you want to keep it longer, you can freeze the beef! Wrap it well in foil or freezer-safe bags to avoid freezer burn. It’ll last for about 3 months in the freezer.
- Reheating: When you’re ready to enjoy those leftovers, gently reheat them in the oven at a low temperature to maintain tenderness, or slice and warm in a skillet with a splash of broth or water to keep it moist.
More Beef Recipes
Rosemary Beef Tenderloin
Ingredients
- 1 4-pound beef tenderloin, trimmed and tied into 2-inch sections
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon Kosher salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil and lightly coat with oil spray.
- In a small bowl, mix together the olive oil, garlic, rosemary, salt, and black pepper.
- Pat the tenderloin dry with paper towels, then rub the garlic mixture all over, pressing gently to help it stick.
- Place the tenderloin on the prepared baking sheet. Roast in the oven until it reaches an internal temperature of 125-130°F for medium-rare, about 45 minutes to 1 hour, or until it’s cooked to your liking. Let it rest for 10 minutes before slicing.
