Beef Tenderloin Recipe with Garlic and Herbs

Beef Tenderloin Recipe with Garlic and Herbs is a classic preparation that lets the quality of the meat shine. This cut, prized for its tenderness, is roasted to perfection with a coating of fresh garlic, rosemary, thyme, and butter. The result is a deeply flavorful, juicy roast with a golden-brown crust and melt-in-your-mouth texture.

Perfect for holidays, dinner parties, or any time you want to impress, this garlic and herb beef tenderloin is surprisingly simple to prepare. With minimal prep and a hands-off roasting process, it delivers restaurant-worthy results with ease.

If you’re craving more comforting mains, try our Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce or the flavorful Asian Salmon and Noodles for something different yet equally satisfying.

Credit: Pinterest

Ingredients You Will Need

For the Beef:

• 1 whole beef tenderloin (4 to 5 lbs), trimmed and tied
  
• 1 tablespoon kosher salt
  
• 1 teaspoon black pepper
  
• 2 tablespoons olive oil
  

For the Garlic Herb Butter:

• 4 tablespoons unsalted butter, softened
  
• 4 cloves garlic, finely minced
  
• 1 tablespoon fresh rosemary, chopped
  
• 1 tablespoon fresh thyme, chopped
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon lemon zest (optional, for brightness)
  

Cooking Time

• Prep Time: 20 minutes
  
• Cook Time: 35–45 minutes
  
• Rest Time: 15 minutes
  
• Total Time: About 1 hour 15 minutes
  
• Serves: 8–10
  

Equipment You Will Need

• Roasting pan with rack (or baking sheet with wire rack)
  
• Meat thermometer (instant-read or probe)
  
• Skillet (for searing)
  
• Small mixing bowl
  
• Knife and cutting board
  
• Kitchen twine (if needed)
  
• Foil (for tenting)
  

How to Make Beef Tenderloin with Garlic and Herbs: Step-by-Step

1. Prep the Beef

Trim any excess fat or silver skin from the tenderloin. If the thinner tail end is very uneven, tuck it under and tie with kitchen twine to ensure uniform thickness. Tie the roast every 1.5 inches for even cooking.

2. Season and Rest

Rub the entire tenderloin with salt and pepper. Let it sit at room temperature for 30–45 minutes—this helps the roast cook evenly.

3. Sear for Flavor

Preheat the oven to 475°F (245°C). In a large skillet, heat olive oil over medium-high heat. Sear the tenderloin for 2–3 minutes on all sides until browned. Transfer to a roasting rack.

4. Make the Garlic Herb Butter

In a bowl, mix the softened butter with minced garlic, rosemary, thyme, Dijon mustard, and lemon zest. Stir until well combined.

5. Coat and Roast

Spread the garlic herb butter generously over the top and sides of the seared beef. Roast in the oven until the internal temperature reaches your desired doneness:

• 120–125°F for rare
  
• 130–135°F for medium-rare
  
• 140–145°F for medium
  

This typically takes about 35–45 minutes, depending on the size of the roast.

6. Rest and Slice

Remove from the oven and tent loosely with foil. Let rest for at least 15 minutes before slicing to retain juices. Cut into thick slices and serve with pan juices or a simple red wine reduction if desired.

Nutritional Information (Per Serving)

• Calories: 370
  
• Protein: 36g
  
• Fat: 25g
  
• Carbohydrates: 1g
  
• Fiber: 0g
  
• Sugar: 0g
  
• Sodium: 480mg
  
• Cholesterol: 115mg
  

Tips and Variations

• Make Ahead: Season and tie the tenderloin up to 24 hours in advance. Keep it refrigerated, then bring to room temperature before roasting.
  
• Compound Butter Bonus: Prepare extra herb butter and serve it sliced on top of the cooked roast.
  
• Don’t Skip the Rest: Resting is essential to keep the juices in the meat instead of on the cutting board.
  
• Flavor Boost: Add cracked peppercorns or smoked paprika to the rub for a deeper flavor.
  
• Smaller Roast: Halve the ingredients and reduce cooking time for a smaller tenderloin (2–3 lbs).
  

How to Store and Reheat

Refrigerator:
Store leftover slices in an airtight container for up to 4 days.

Reheat:
Reheat gently at 250°F in the oven until warmed through. Avoid microwaving, as it can dry out the tender beef.

Freezer:
Wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight before reheating.

Why You’ll Love This Recipe

Beef Tenderloin with Garlic and Herbs is a perfect example of less being more. The rich, tender beef doesn’t need a complicated marinade or sauce—just a simple blend of fresh herbs, garlic, butter, and careful roasting. This recipe is elegant but stress-free, allowing you to serve a show-stopping main course without spending hours in the kitchen.

With a crisp herb crust and juicy, rosy center, it’s an unforgettable roast that belongs at the heart of any special meal.

Final Thoughts

There’s nothing quite like a perfectly cooked beef tenderloin. The meat is naturally tender and indulgent, and when paired with garlic, rosemary, and thyme, it takes on a comforting, savory depth. I find this dish ideal for holidays or when I want to treat my family to something special—it always impresses, and the leftovers make incredible sandwiches or steak salads the next day.

The key is to avoid overcooking and to let it rest. If you follow those two rules, success is guaranteed.

Credit: Pinterest

Frequently Asked Questions

Do I need to sear the tenderloin?
Searing builds flavor and color. It’s worth the extra step and helps create a beautiful crust.

What if I don’t have fresh herbs?
Dried herbs can be used in a pinch—use 1 teaspoon dried for every tablespoon of fresh.

What sauces pair well with this roast?
Red wine reduction, horseradish cream, or béarnaise sauce all complement the flavors well.

Can I use ghee or oil instead of butter?
Yes, though butter provides the best flavor. Ghee or olive oil can be substituted for dairy-free versions.

What sides go best with beef tenderloin?
Try roasted potatoes, green beans almondine, sautéed mushrooms, or a fresh arugula salad.

For another comforting and hearty meal idea, try our Louisiana Red Beans and Rice—it’s bold, budget-friendly, and full of southern soul.