Garlic-Rosemary Beef Tenderloin Recipe (2025)

FAQs

What cooking method is best for beef tenderloin? ›

Place the tenderloin into the oven and allow it to cook until it reaches your desired internal temperature. For rare, this is approximately 130 F, or 50 minutes in the oven. Once the beef tenderloin is done, remove it from the oven and allow it to rest for 10 minutes. Then, slice the beef tenderloin, serve, and enjoy!

Rosemary's distinct pine-like scent and bold flavor are the perfect complement to a juicy steak. Not only does it enhance the taste, but it also adds an inviting and delightful aroma to your dish. From pan-seared ribeye to grilled sirloin, rosemary can take your steak from ordinary to extraordinary.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F.

It's a lean muscle that does not get much exercise, so it's the most tender, buttery meat you can source. And this prized piece deserves the star treatment! A slow roast in a low-heated oven keeps it perfectly juicy and flavorful, with a broil in the final few minutes to develop a deeply caramelized crust.

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

However, there have been occasional reports of allergic reactions. Because of their volatile oil content, large quantities of rosemary leaves can cause serious side effects, including vomiting, spasms, coma and, in some cases, pulmonary edema (fluid in the lungs).

Rosemary, an aromatic herb, adds flavor to a diverse range of dishes, including stews, salads, soups and casseroles. A fantastic complement to grains, potatoes, onions and mushrooms, rosemary delivers a delightful combination when paired with protein, such as lamb, poultry, beef, chicken, and fish.

The longer you cook rosemary, the stronger its flavor will be. As a result, it is best to use rosemary in dishes that are quick to cook or foods that are cooked in the microwave. If you cannot cook it fast enough, you need to remove it from the heat, or it will become bitter.

Avocado Oil: This is my go-to oil choice when searing meat at a high temperature in a pan. But you can use olive oil as well. Butter: It's best to stick with unsalted butter as it'll already be salted from the searing process.

Should you salt beef tenderloin before cooking? ›

Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

Since it cooks well over high heat, it's well-suited for methods like roasting and grilling. No matter which method you choose, the trick is to cook the lean tenderloin until it reaches 145ºF while preventing it from becoming overdone and dry.

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness.

If you cook the tenderloin with the silverskin on, you may not have the optimum eating experience that this cut can give. To remove the silverskin, use a thin and flexible knife and carefully cut all silverskin from the surface.

Beef Tenderloin is best served medium-rare. Because this cut is so lean, it can become dry and lose flavor when cooked beyond medium.

Simply season it with salt and pepper, brown it stovetop, then roast just long enough for a rosy pink middle. But what's even easier and perhaps even more impressive is grilled beef tenderloin. Grilling your tenderloin guarantees that your kitchen will stay cool and available for prepping side dishes.

A beef tenderloin is an excellent choice for the broiler, just like filet mignon. You can add some olive oil and your choice of spices to the meat before broiling to allow it to get a crispy sear in the oven.