Garlic and Herb Beef Tenderloin

This beef tenderloin recipe is sponsored by the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet!

When it’s time to entertain for Easter or anytime, finding the right main dish can be stressful! Beef tenderloin can sound intimidating but with the right recipes and tips, it’s so easy and delicious. It’s also very hands-off once it’s in the oven, making it the perfect recipe to have waiting in the oven while you focus on side dishes and entertaining. I wanted to be sure to deliver a recipe that can be used as your Easter main dish, as the main dish for any other holiday or dinner party. Everyone will love it, the leftovers are incredible on a steak salad, and you look like a hero! What’s not to love?

Ingredients for Garlic and Herb Beef Tenderloin

• Beef tenderloin. I am using a beef tenderloin that’s about 4 lbs. You also need to ensure you have cooking twine to tie up the beef tenderloin before rubbing with the garlic and herb blend and cooking.
• Kosher salt. A coarse salt is what’s going to work best in this recipe.
• Olive oil. Olive oil helps keep the beef moist and helps the minced garlic and herbs adhere to the meat.
• Garlic cloves. Measure with your heart! I use 8-10 large ones. You can’t have enough garlic flavor!
• Fresh herbs. We are using fresh rosemary and thyme in this recipe.
• Onion powder. Another way to add flavor to the rub.
• Black pepper. Freshly ground black pepper is what adds the best flavor in this recipe.

Tips for the Perfect Beef Tenderloin

• Tie it with kitchen twine. This will help the beef cook more evenly and help it maintain its shape. Beef tenderloin is a cut that takes after its name, its tender! It needs a little help to keep it all together. Tuck the narrow end of the tenderloin in on itself before tying. This keeps that portion from overcooking. We want every slice of this tenderloin to be perfectly cooked and not overdone.
• Let it rest. I cover mine with aluminum foil for 10 minutes before slicing. After resting, I check the temperature. Even when using an oven thermometer to do so, I am sure to only stick it once in the thickest part of the meat to prevent overcooking. We are cooking the beef tenderloin at 275 degrees F, which takes about 50 minutes for rare and 1 hour and 10 minutes for medium rare (my preferred temperature). When checking the temperature, look for 120 – 125 degrees for rare, 130-135 for medium rare, and 140-145 for medium well.

How to Make the Perfect Beef Tenderloin

• First, tie up your beef tenderloin and preheat the oven to 275 degrees F. Tuck the narrow end of the tenderloin in on itself to ensure it cooks evenly. Without tying it, that narrow end will be overcooked and we want every slice to be perfectly tender.
• Rub the salt all over the beef tenderloin and place it on a rimmed baking sheet lined with aluminum foil.
• Next, mince your herbs and garlic. Place in a small bowl and add the onion powder, pepper, and olive oil. Mix well to combine.
• Line a large rimmed baking sheet with aluminum foil and place the tenderloin on top. Cover on all sides with the garlic + herb + olive oil mixture.
• Place the pan in the oven and cook for about 50 minutes for rare and 1 hour and 10 minutes for medium rare. After cooking, remove from the oven and cover with aluminum foil to rest for 10 minutes. After 10 minutes, check the temperature and look for 120 – 125 degrees for rare, 130-135 for medium rare, and 140-145 for medium well.
• After you’re at the perfect temperature, slice the beef tenderloin and serve. I love to serve mine with green beans and either my twice-baked mashed potatoes or scalloped potatoes for the perfect meal. Every bite of the beef tenderloin will melt in your mouth and every one of your guests will want the recipe!

No matter what occasion you make this showstopping dish for, I promise you that it’s the best tenderloin recipe and everyone will love it! Whether you make it for Christmas or Easter or anything in between, it’s a delicious and perfect recipe!