A perfectly cooked Garlic Rosemary Beef Tenderloin is a show-stopping main dish that delivers elegance and bold flavor with minimal effort. This tender cut of beef is seasoned simply with fresh garlic and rosemary, then roasted to juicy perfection—making it an ideal centerpiece for holidays, dinner parties, or any special meal.

Why You’ll Love This Recipe

I love how this recipe blends simplicity with gourmet appeal. The aromatic rosemary and pungent garlic form a fragrant crust that enhances the beef’s natural richness. It’s easy to prepare, yet impressive enough for any celebration. Whether I’m hosting guests or cooking for my family, this beef tenderloin always earns compliments and satisfied smiles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 to 4 lb beef tenderloin, trimmed

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons olive oil

• 1½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon Dijon mustard (optional, for added flavor)

Directions

1. I start by preheating the oven to 425°F (220°C).

2. Then, I pat the beef tenderloin dry with paper towels to ensure a good sear.

3. In a small bowl, I combine olive oil, minced garlic, chopped rosemary, salt, and pepper to form a paste. If I’m using Dijon mustard, I brush it over the beef before applying the paste.

4. I rub the mixture generously over the entire surface of the beef tenderloin.

5. Next, I place the tenderloin on a wire rack set over a baking sheet for even roasting.

6. I roast the beef for about 30–40 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

7. After removing it from the oven, I let it rest for at least 15 minutes before slicing. This helps the juices redistribute for a moist, flavorful result.

Servings and timing

This recipe typically serves 6 to 8 people. The preparation time takes about 15 minutes, with a cooking time of 30 to 40 minutes depending on the desired doneness. I always allow for a 15-minute resting period after roasting.

Variations

• I sometimes add a thin layer of Dijon mustard to the beef before applying the garlic-rosemary rub for a slightly tangy kick.

• For a smoky touch, I’ve grilled the tenderloin instead of roasting it—great during summer gatherings.

• I like switching up the herbs; thyme or sage work beautifully in place of rosemary.

• For a richer finish, I occasionally serve it with a red wine reduction or creamy horseradish sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I wrap slices in foil and warm them in a 300°F oven until just heated through—about 10–15 minutes. I avoid microwaving to preserve the meat’s tenderness.

FAQs

How do I know when the beef tenderloin is done?

I use a meat thermometer to check the internal temperature. For medium-rare, I look for 130°F, and for medium, around 140°F. Resting the meat after cooking is essential, as it will rise a few degrees.

Can I prepare the tenderloin ahead of time?

Yes, I often season the tenderloin a day in advance and refrigerate it. I let it come to room temperature before roasting, which helps with even cooking.

What’s the best way to trim beef tenderloin?

I usually remove the silver skin and any excess fat with a sharp knife. If I’m short on time, I ask the butcher to trim it for me when I buy it.

Can I use dried rosemary instead of fresh?

Fresh rosemary provides a brighter, more aromatic flavor, but I’ve used dried in a pinch. I just reduce the amount since dried herbs are more concentrated.

What side dishes go well with garlic rosemary beef tenderloin?

I love serving it with garlic mashed potatoes, roasted vegetables, or a crisp green salad. For something special, a potato gratin or sautéed mushrooms make excellent accompaniments.

Conclusion

This Garlic Rosemary Beef Tenderloin is a go-to recipe when I want something impressive without a lot of stress. The robust flavors of garlic and rosemary paired with the tenderness of the beef make every bite memorable. Whether it’s a holiday feast or a weekend indulgence, this dish delivers every time.