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The art of preparing a perfectly cooked beef tenderloin is an exquisite culinary skill that transforms a simple cut of meat into a stunning centerpiece for any occasion. This Garlic and Rosemary Infused Beef Tenderloin recipe showcases not just the tender texture of the beef, but also the fragrant infusion of garlic and rosemary that makes each bite a delightful experience. Rich in flavor, this dish is enhanced by a marinade that marries the aromatic properties of garlic and the earthy essence of rosemary, creating a robust flavor profile that elevates the beef to new culinary heights.
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Garlic and Rosemary Infused Beef Tenderloin

This Garlic Rosemary Beef Tenderloin is a flavorful and elegant dish perfect for special occasions. The tender beef is marinated and roasted to perfection, resulting in a juicy and aromatic centerpiece.
Course Main Course
Cuisine American
Keyword beef, dinner, garlic, roast, rosemary, tenderloin
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6
Calories 350kcal

Ingredients

  • 2 lbs beef tenderloin trimmed of excess fat
  • 4 cloves garlic finely minced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons unsalted butter
  • fresh rosemary sprigs for garnish optional

Instructions

  • Preheat your oven to 400°F (200°C).
  • Combine minced garlic, chopped rosemary, olive oil, sea salt, black pepper, Dijon mustard, and balsamic vinegar in a bowl to create a marinade.
  • Rub the marinade over the beef tenderloin and let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  • Heat a large oven-safe skillet over medium-high heat and melt the unsalted butter.
  • Sear the beef tenderloin on each side for 2-3 minutes until a golden-brown crust forms.
  • Transfer the skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 130°F (54°C).
  • Remove the skillet from the oven and let the tenderloin rest for 10-15 minutes.
  • Slice the rested beef into 1-inch thick medallions and garnish with fresh rosemary sprigs if desired.

Notes

Let the beef rest after cooking for the best texture.