Garlic-Rosemary Beef Tenderloin
Beef tenderloin is always on my holiday menu. Its melt-in-your-mouth texture and rich, savory taste guarantee that your holiday feast will be remembered for years to come. With just six ingredients, you’ll have the easiest, most effortless tenderloin roast that’s perfectly cooked. Serve it with your favorite steakhouse sides, like mashed potatoes and creamed spinach, to make it a meal. For more roast recipes, try my Hands-Off Roast Beef and Garlic Lovers Roast Beef.
Ingredients
Olive Oil: Mix the oil with the other ingredients to make a rub for the beef. Garlic: Mince four garlic cloves. Rosemary: Chop fresh rosemary. You can swap it with thyme if you prefer. Salt and Black Pepper to season the tenderloin Beef Tenderloin: Trim the fat from a four-pound tenderloin and tie it at two-inch intervals with kitchen twine. Tying it allows it to hold its shape and cook more evenly, keeping the meat juicy.
How to Cook Beef Tenderloin
Serving Suggestions
Vegetables: Parmesan Brussels Sprouts, Grilled Asparagus, Roasted Mushrooms Starches: Baked Potatoes, Garlic Mashed Potatoes, Rice Pilaf Holiday Side Dishes: Cornbread Stuffing, Green Bean Casserole, Spinach Gratin Sandwiches: Roast Beef Sandwich with Swiss and Onions, Roast Beef, Arugula, and Parmesan on Baguette
Storage
Store leftover beef in the refrigerator for up to four days and reheat it in the microwave until warm.
More Beef Roast Recipes You’ll Love
Herb-Crusted Roast Slow Cooker French Dip Sandwich Roast Beef with Gravy Roast Beef, Arugula, and Parmesan on Baguette Slow Cooker Italian Beef Hoagies
