This Garlic Rosemary Beef Tenderloin is a tender, flavorful, and elegant roast that makes any dinner feel like a celebration. Coated with a simple blend of garlic, rosemary, and olive oil, this dish delivers incredible flavor without much effort. I love serving it as the centerpiece for holiday meals, special gatherings, or anytime I want to impress with something savory and satisfying.
Why You’ll Love This Recipe
I love this recipe because it takes a premium cut of beef and enhances it with a classic flavor pairing—garlic and rosemary. The result is rich and aromatic, with a beautiful crust on the outside and a melt-in-your-mouth interior. It’s surprisingly easy to prepare, and once it’s in the oven, I barely have to do anything. It also slices beautifully and pairs well with just about any side dish I can think of.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef tenderloin roast, trimmed and tied
olive oil
fresh garlic, minced
fresh rosemary, finely chopped
kosher salt
freshly ground black pepper
butter (optional, for basting)
kitchen twine (if the roast isn’t already tied)
directions
- I take the beef out of the fridge about 30 minutes before cooking to let it come to room temperature.
- I preheat the oven to 450°F (230°C).
- In a small bowl, I mix olive oil, minced garlic, chopped rosemary, salt, and pepper to create a flavorful rub.
- I pat the tenderloin dry with paper towels, then rub the garlic rosemary mixture all over the surface of the meat.
- I place the roast on a rack in a roasting pan or on a baking sheet fitted with a wire rack.
- I roast the tenderloin for 25–30 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- If I want an extra buttery finish, I baste the roast with melted butter during the last 10 minutes of roasting.
- I remove the roast from the oven, tent it loosely with foil, and let it rest for 15–20 minutes before slicing.
Servings and timing
This recipe serves 6–8 people and takes about 15 minutes to prep, 30 minutes to roast, and 15–20 minutes to rest. From start to finish, I have it ready in about 1 hour.
Variations
Sometimes I add fresh thyme along with the rosemary for a more layered herb flavor. I’ve also rubbed the beef with Dijon mustard before adding the garlic and herbs for a tangy twist. If I’m serving a larger group, I double the garlic and herbs for a more intense flavor. For a richer finish, I’ve even deglazed the roasting pan with a bit of red wine to make a quick pan sauce.
storage/reheating
Leftovers keep well in the refrigerator for up to 4 days when stored in an airtight container. To reheat, I wrap slices in foil and warm them in a 300°F (150°C) oven for about 10–15 minutes. I avoid using the microwave to keep the texture tender. I’ve also enjoyed the leftovers cold in sandwiches or on a salad.
FAQs
What temperature should I cook beef tenderloin to?
I aim for 130°F (54°C) for medium-rare. The roast continues to cook a bit as it rests, so I take it out of the oven a few degrees before my target temperature.
Do I need to sear the beef before roasting?
Not necessarily. A high oven temperature creates a nice crust. But if I want an even deeper sear, I brown the beef in a hot skillet before roasting.
Can I make this roast ahead of time?
I don’t cook it ahead, but I do prep the garlic-rosemary rub and coat the beef up to 24 hours in advance. I just wrap it and keep it in the fridge until I’m ready to roast.
What’s the best way to tie the roast?
Tying helps it cook evenly. I make loops with kitchen twine about every 1–2 inches along the roast, snug but not tight, to keep its shape during cooking.
Can I use dried rosemary instead of fresh?
Yes, but I use less—about 1 teaspoon of dried rosemary for every tablespoon of fresh. I crush it between my fingers to release the oils before mixing it in.
Conclusion
This Garlic Rosemary Beef Tenderloin is one of my favorite ways to prepare a truly special main dish with minimal effort. The simple seasoning lets the natural flavor of the beef shine while adding that irresistible herby-garlicky aroma. Whether I’m making it for a holiday feast or an intimate dinner party, it’s always a showstopper on the table and a guaranteed crowd-pleaser.
Print
Garlic Rosemary Beef Tenderloin
- Total Time: 1 hour
- Yield: 6–8 servings
Description
Garlic Rosemary Beef Tenderloin is a showstopping roast with a rich, tender interior and an herby, garlicky crust. Perfect for holidays or special dinners, this elegant dish is simple to prepare and packed with classic flavor.
Ingredients
1 (2.5 to 3 lb) beef tenderloin roast, trimmed and tied
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp butter (optional, for basting)
Kitchen twine, if needed
Instructions
- Take beef out of the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat oven to 450°F (230°C).
- In a small bowl, mix olive oil, garlic, rosemary, salt, and pepper to make a rub.
- Pat the beef dry with paper towels and coat it evenly with the rub.
- Place the roast on a wire rack in a roasting pan or on a lined baking sheet.
- Roast for 25–30 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
- Optional: Baste with melted butter during the final 10 minutes of roasting.
- Remove from oven, tent with foil, and rest for 15–20 minutes before slicing.
Notes
Use a meat thermometer for best accuracy—pull the roast a few degrees before your target temp.
Prep the rub and coat the roast up to 24 hours ahead of time for added flavor.
Leftovers make great sandwiches or steak salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 410
- Sugar: 0g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 125mg
