Description
This Garlic Rosemary Beef Tenderloin features a perfectly roasted center-cut tenderloin with an aromatic herb crust of fresh garlic, rosemary, and thyme. The result is restaurant-quality beef with a golden-brown exterior and buttery, melt-in-your-mouth interior that’s perfect for special occasions.
Ingredients
1 whole center-cut beef tenderloin (3½–4 lbs), trimmed and tied
2 tablespoons olive oil (for searing)
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
8–10 cloves garlic, minced (about ¼ cup)
3 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
3 tablespoons olive oil (for herb crust)
1 teaspoon coarse sea salt
1 teaspoon freshly cracked black pepper
Zest of 1 lemon (optional)
Instructions
1. Remove tenderloin from refrigerator 45-60 minutes before cooking. Pat completely dry with paper towels and place on a wire rack.
2. Preheat oven to 425°F (220°C). Position rack in center of oven.
3. Season entire tenderloin generously with 1 tablespoon salt and 1 tablespoon black pepper, rubbing into all surfaces.
4. In a small bowl, combine minced garlic, rosemary, thyme, Dijon mustard, 3 tablespoons olive oil, 1 teaspoon sea salt, 1 teaspoon pepper, and lemon zest. Mix into a thick paste. Let sit 10 minutes.
5. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until just smoking.
6. Carefully place tenderloin in hot pan. Sear for 2-3 minutes on each side, turning to brown all surfaces including ends. Total searing time: 10-12 minutes.
7. Remove pan from heat. Transfer tenderloin to a roasting pan or wire rack over baking sheet.
8. Using a spoon or your hands, coat entire surface of tenderloin with garlic-rosemary paste, pressing gently so it adheres well.
9. Place tenderloin in preheated oven. Roast for 25-35 minutes for medium-rare (125-130°F internal temp), 35-40 minutes for medium (135-140°F).
10. Optional: After 10 minutes of roasting, reduce oven temperature to 375°F for more even cooking.
11. Check internal temperature with an instant-read thermometer in the thickest part. Remove when 5°F below your target temperature.
12. Transfer tenderloin to cutting board and tent loosely with aluminum foil. Rest for 10-15 minutes.
13. Remove twine with scissors. Slice against the grain into ½-inch to ¾-inch thick medallions.
14. Arrange on serving platter and spoon any accumulated juices over the top. Garnish with fresh rosemary sprigs.
Notes
Always use an instant-read meat thermometer for accuracy. Temperature will rise 5-10°F during resting.
Pat meat completely dry before searing for best browning.
Ask your butcher to trim and tie the tenderloin to save time.
If tenderloin varies in thickness, thinner sections will be more done than the center – this provides guests with doneness options.
Fresh herbs are essential for this recipe. Dried herbs don’t provide the same aromatic quality.
The Dijon mustard helps the herb crust adhere and adds subtle flavor.
Don’t skip the resting period – it allows juices to redistribute throughout the meat.
Store leftovers wrapped tightly in refrigerator for up to 4 days.
For reheating, bring to room temperature or warm gently in 250°F oven for 5-7 minutes.
This recipe can be made with tri-tip or strip loin roast as a more budget-friendly alternative.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course, Dinner
- Method: Roasting, Searing
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 5-6 oz (about 2-3 slices)
- Calories: 385
- Sugar: 0g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
Keywords: Garlic Rosemary Beef Tenderloin, beef tenderloin recipe, roast beef, holiday main course, special occasion dinner, herb-crusted beef