A whole beef tenderloin is coated in a fragrant rosemary-garlic crust, seared, and roasted to perfection. The result? A melt-in-your-mouth roast with a savory golden exterior and juicy pink interior.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the beef tenderloin
1 whole beef tenderloin (about 4–5 lbs / 1.8–2.3 kg), trimmed of silver skin
3 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
For the rosemary-garlic crust
6 cloves garlic, minced
3 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tbsp Dijon mustard
3 tbsp olive oil
Prep the beef tenderloin
1
Pat the tenderloin dry with paper towels.
Tie the roast with butcher’s twine every 2 inches to ensure even cooking.
Rub all over with olive oil, then season generously with salt and black pepper.
Make the rosemary-garlic crust
2
In a bowl, mix garlic, rosemary, thyme, Dijon mustard, and olive oil into a paste.
Rub this mixture evenly over the entire tenderloin.
Sear the beef
3
Preheat oven to 425°F (220°C) .
Heat a large skillet (or ovenproof pan) over medium-high heat.
Sear tenderloin on all sides for about 2–3 minutes per side , until browned.
Roast
4
Transfer tenderloin to a roasting pan (or keep in ovenproof skillet).
Roast in preheated oven until internal temperature reaches:
120°F (49°C) for rare
125–130°F (52–54°C) for medium-rare (recommended)
135°F (57°C) for medium(about 20–30 minutes, depending on size)
Remove from oven and tent loosely with foil. Rest for 15 minutes before slicing.
Carve & serve
5
Remove butcher’s twine.
Slice into thick medallions.
Serve with pan juices or a red wine jus for extra richness.
Serving Suggestions
6
Perfect with gratin dauphinois, roasted Brussels sprouts, or honey-glazed carrots .
Excellent alongside horseradish cream, béarnaise, or chimichurri .
Pair with a full-bodied red wine : Cabernet Sauvignon, Bordeaux, or Syrah.
Tips & Variations
7
Make-ahead: Rub tenderloin with rosemary-garlic paste a few hours before roasting to intensify flavor.
Extra crust: Mix ¼ cup panko breadcrumbs into the herb paste for added texture.
Holiday flair: Add zest of 1 lemon or orange to the paste for a bright, festive note.
Luxury twist: Wrap the seared tenderloin in prosciutto before roasting for extra flavor.
Ingredients For the beef tenderloin
1 whole beef tenderloin (about 4–5 lbs / 1.8–2.3 kg), trimmed of silver skin
3 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
For the rosemary-garlic crust
6 cloves garlic, minced
3 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tbsp Dijon mustard
3 tbsp olive oil
Directions Prep the beef tenderloin
1
Pat the tenderloin dry with paper towels.
Tie the roast with butcher’s twine every 2 inches to ensure even cooking.
Rub all over with olive oil, then season generously with salt and black pepper.
Make the rosemary-garlic crust
2
In a bowl, mix garlic, rosemary, thyme, Dijon mustard, and olive oil into a paste.
Rub this mixture evenly over the entire tenderloin.
Sear the beef
3
Preheat oven to 425°F (220°C) .
Heat a large skillet (or ovenproof pan) over medium-high heat.
Sear tenderloin on all sides for about 2–3 minutes per side , until browned.
Roast
4
Transfer tenderloin to a roasting pan (or keep in ovenproof skillet).
Roast in preheated oven until internal temperature reaches:
120°F (49°C) for rare
125–130°F (52–54°C) for medium-rare (recommended)
135°F (57°C) for medium(about 20–30 minutes, depending on size)
Remove from oven and tent loosely with foil. Rest for 15 minutes before slicing.
Carve & serve
5
Remove butcher’s twine.
Slice into thick medallions.
Serve with pan juices or a red wine jus for extra richness.
Serving Suggestions
6
Perfect with gratin dauphinois, roasted Brussels sprouts, or honey-glazed carrots .
Excellent alongside horseradish cream, béarnaise, or chimichurri .
Pair with a full-bodied red wine : Cabernet Sauvignon, Bordeaux, or Syrah.
Tips & Variations
7
Make-ahead: Rub tenderloin with rosemary-garlic paste a few hours before roasting to intensify flavor.
Extra crust: Mix ¼ cup panko breadcrumbs into the herb paste for added texture.
Holiday flair: Add zest of 1 lemon or orange to the paste for a bright, festive note.
Luxury twist: Wrap the seared tenderloin in prosciutto before roasting for extra flavor.
Rosemary & Garlic Crusted Beef Tenderloin
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