Garlic Rosemary Beef Tenderloin
Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.
I know the holidays look a little different this year. But there’s no reason why you still can’t make a banging tenderloin recipe for your holiday dinner.
With the easiest, most effortless prep, your tenderloin will be absolutely perfect with this cooking method. Cooked low and slow at 275 degrees F, the meat will be perfectly cooked straight through.
Oh and the leftovers? They taste even better the very next day when tucked into some Hawaiian rolls with the horseradish cream sauce.
Garlic Rosemary Beef Tenderloin
Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.
Ingredients
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections
- 1 tablespoon olive oil
For the horseradish cream sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
- Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
- In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
- Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
- Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.
- Serve immediately with horseradish cream sauce.
Did you make this recipe?
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Do you salt the tenderloin on this recipe the day before and refrigerate overnight?Â
I need to feed 16 people. Can I make 2 of these at one time? If so, how long do I cook them? Thanks.Â
Love the seasoning on this! We have made it for the last few years as the main entrée for Christmas dinner. We buy a 5-5.5 lb beef tenderloin from Costco and cook at 300 degrees for 45 minutes for medium rare, cut the tenderloin in half, then cook half for an additional 15 for medium/medium well. It is always a huge hit!
It was absolutely melt in your mouth perfect!!!Â
I am going to make this for Xmas Eve.
We like medium. I got a 4lb filet. How long do you think I should cook it
I am wanting to make this for Christmas dinner and would like to serve it with those potatoes in the picture as well. Could you please provide a link for the recipe on those as well?
LOOKING FOR THE OVEN TEMPERATURE? SORRY, IF IT’S THERE ANE I DID’T SEE IT.
never mentions what size? Pounds? nothing regarding the meat?
The recipe specifically states 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections.
This is simple and super tasty… horseradish cream is a winner!
Perfect for Christmas dinner.
Made this for Christmas Day dinner and it was a huge hit! Although it did take longer to cook at 275 than we thought (1.5 hours). In addition, we did not tie the beef as we forgot but it still came out great!
Disclaimer: I’m not a great cook. But this recipe made my family think I am! We had it for Christmas last year and we’re making it again this year. It’s melt-in-your-mouth delicious. Perfection.Â
My guests and family love this recipe. It is so tender and I get to use the rosemary from my garden đŸ™‚
Fantastic!! I made this without the sauce and it was melt-in-your-mouth delicious!. I am not very skilled at cooking meats so they are “just right” but I impressed myself. I bought 1.5 lbs of beef tenderloin steaks, seared each side with the olive oil herb mix and then put them in the oven at 300 for 20-25 minutes. I coated once with the left over olive oil and herb mix. Turned out medium and just so tender đŸ™‚ Best meal prep ever! Thank you for the amazing recipe! I am a fan of yours đŸ™‚
Kim
We made this beef tenderloin for Christmas dinner and followed your recipe exactly. It was exquisite!!!!!! Better than we’ve had at any fine restaurant!!!
We made this for Christmas Eve dinner and it came out delicious! Followed the directions exactly, though our roast was a little larger so the cook time was a little longer. We did use a digital thermometer and watched it carefully so as to not overcook it. The horseradish sauce was also a hit and tasted good on the potatoes and green beans too. I was nervous about making such a costly roast for the first time but this recipe was perfect so thank you very much!
This was simply divine. Â Followed directions exactly.
We made this for our Christmas dinner this year. The verdict was unanimous (even the picky eater loved it)! We made it with the slow cooker garlic mashed potatoes (also damn delicious), and it was a pretty low-labor meal. Highly recommend!
I made this for Christmas Eve dinner and it was amazing!!
I paired it with the Damn Delicious garlic potatoes. Thanks for the recipes!
I write this from my dinner table. THIS IS AMAZING! This may be the one redeeming thing about 2020. Thank you for this recipe!
I can’t wait to try this. It is just myself, my husband, and our 6 year-old son this Christmas. This is probably a dumb question, but I could just do one of the 2-lb sections, right?
Wow can’t wait to try!!!! Thank you for the awesome recipes all year long! Happy holidays.Â
Hi! I’ve never cooked tenderloin but want to try this out. I know nothing about anything though – what does it mean to trim and tie in 2″ sections? Do you leave it whole but tie every 2″? Thanks!
This sounds deliciousÂ
What do you mean to ‘tie in 2-inch sections’
Just to put a piece of string tied around the roast every 2-inch?
Yes, this helps the roast keep its cylindrical shape as it cooks.
Looks great, I like the slow cooking, it seems to really result in perfect results.