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Beef Tenderloin Recipe with Garlic and Herbs
Sofia

Beef Tenderloin Recipe with Garlic and Herbs

An elegant and foolproof roast featuring beef tenderloin rubbed with fresh garlic, rosemary, thyme, and olive oil. Perfectly tender with a golden crust—ideal for holidays and special dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb center-cut beef tenderloin trimmed and tied
  • 4 cloves garlic finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Dijon mustard optional
  • Butcher’s twine for tying, if needed

Method
 

  1. Bring Tenderloin to Room Temperature:
  2. Let beef sit at room temperature for 30–45 minutes before roasting. Preheat oven to 450°F (230°C).
  3. Make Garlic Herb Rub:
  4. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Pat the tenderloin dry, then rub all over with Dijon mustard (if using) followed by the herb mixture.
  5. Sear (Optional):
  6. For an extra flavorful crust, sear the beef in a hot skillet with a little oil for 2–3 minutes per side before roasting.
  7. Roast:
  8. Place tenderloin on a rack in a roasting pan or on a baking sheet. Roast for 35–45 minutes, or until internal temperature reaches:
  9. 120–125°F for rare
  10. 130–135°F for medium-rare
  11. 140–145°F for medium
  12. Rest the Meat:
  13. Remove from oven and loosely tent with foil. Let rest for 15–20 minutes before slicing to allow juices to redistribute.
  14. Slice & Serve:
  15. Cut into ½–1 inch slices. Serve with your favorite sauce—garlic butter, red wine reduction, or horseradish cream.

Notes

  • Make ahead: Season and tie the tenderloin up to a day ahead and refrigerate. Let it come to room temperature before roasting.
  • Tying tip: Tie the roast every 1–2 inches to ensure even cooking and a uniform shape.
  • Serving suggestions: Goes well with mashed potatoes, roasted vegetables, or green beans almondine.
  • Storage: Leftovers store well in the refrigerator up to 4 days or freeze for up to 2 months.