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Garlic Rosemary Beef Tenderloin

Garlic rosemary beef tenderloin is roasted at 425°F with olive oil, fresh rosemary, and garlic until the thickest part reaches 145°F. Resting the roast before slicing helps keep the tender beef juicy.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef tenderloin 4-pound, trimmed
  • 3 tbsp olive oil
  • 5 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set a rack in an 18x13-inch rimmed baking sheet.
  3. Tuck the tenderloin’s thin end under.
  4. Tie the roast with kitchen twine at 1 1/2-inch intervals.
  5. Stir the olive oil, garlic, rosemary, salt, and pepper together.
  6. Rub the mixture over the tenderloin.
  7. Roast until a thermometer inserted into the thickest part reads 145°F, about 35–50 minutes.
  8. Transfer the tenderloin to a cutting board and rest for 15 minutes.
  9. Remove the twine and slice.

Notes

For the most even cooking, tuck the thin end under and tie the roast at the stated intervals. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. The recipe is naturally dairy-free, so no dietary swap is needed.