Beef tenderloin is the ultimate dish when you want to impress your guests or treat yourself to something extraordinary. But here’s the best part: creating a show-stopping centerpiece doesn’t have to be complicated.
This garlic-crusted beef tenderloin recipe is not only elegant but also surprisingly easy to prepare, making it perfect for holidays, family gatherings, or even a cozy dinner at home.
Why This Easy Recipe Is a Must-Try
This garlic-crusted beef tenderloin is all about simplicity without compromising flavor. The tenderloin’s natural juiciness shines through, complemented by a fragrant blend of fresh garlic, rosemary, thyme, and a touch of black pepper.
The crusted exterior adds a delightful texture, while the inside remains melt-in-your-mouth tender. It’s the kind of recipe that delivers steakhouse-quality results in the comfort of your kitchen.
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Plus, this recipe offers flexibility. Whether you’re serving four or scaling up for a crowd, the steps are straightforward, ensuring you’ll nail it every time.
Pair it with creamy mashed potatoes or your favorite side dishes for a complete meal.
Tips for Perfecting Your Beef Tenderloin
Achieving restaurant-quality results is easier than you think. Here are a few pro tips to help you along the way:
- Trim with precision: Use a sharp knife to remove any silver skin or connective tissue for even cooking and a clean presentation.
- Season and rest: Seasoning the tenderloin with salt an hour before cooking allows the flavor to penetrate the meat while ensuring even doneness.
- Master the doneness: Use a meat thermometer to check the internal temperature. Aim for 130°F for medium doneness. Remember, the temperature will rise slightly as the meat rests.
With these tips, you’ll create a beef tenderloin that looks as good as it tastes.
Substitutions & Variations
This recipe is versatile enough to suit different preferences or dietary needs:
- Herb swap: If you don’t have fresh rosemary or thyme, dried versions work just as well. Or try parsley or oregano for a different flavor profile.
- Garlic lovers: Double the amount of garlic for an even more robust crust.
- Spice it up: Add a pinch of red pepper flakes to the garlic mixture for a hint of heat.
These small tweaks let you personalize the dish to make it truly your own.
Easy Serving Suggestions
This tenderloin is a showstopper on its own, but pairing it with complementary sides elevates the experience:
- Creamy mashed potatoes: Rich and buttery, they balance the savory flavors of the beef.
- Roasted vegetables: Brussels sprouts, carrots, or asparagus add color and freshness to the plate.
- Red wine reduction: A drizzle of wine-based sauce takes this recipe to gourmet levels.
These simple additions make this recipe ideal for any occasion, from casual dinners to formal celebrations.
Why This Recipe Stands Out
What makes this garlic-crusted beef tenderloin so special is how it combines ease of preparation with impressive results. Even if you’re not an experienced cook, you’ll find the recipe approachable.
The detailed instructions guide you step-by-step, ensuring success whether you’re hosting a dinner party or preparing a holiday meal.
Moreover, this dish is a versatile canvas. You can serve it traditionally with classic sides, or get creative with different seasonings and accompaniments to suit your style .
Easy Garlic-Crusted Beef Tenderloin Recipe
Ingredients
- 1 2-pound beef tenderloin (for a larger roast
- 1 ½ teaspoons fine sea salt divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic from 4 to 5 cloves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary leaves or ½ teaspoon dried rosemary
- ½ teaspoon minced fresh thyme leaves or ¼ teaspoon dried thyme
Instructions
- Trim the Tenderloin: Use a sharp knife to remove any silver skin or connective tissue from the beef tenderloin. If the thinner end of the tenderloin is uneven, fold it under to create a uniform thickness. Secure the shape by tying kitchen twine around the tenderloin at 1-inch intervals.
- Season and Rest: Place the trimmed tenderloin in a roasting pan. Sprinkle it evenly with 1 teaspoon of the salt, ensuring all sides are coated. Loosely cover it with plastic wrap and let it sit at room temperature for 1 hour to ensure even cooking.
- Prepare the Oven: Position the oven rack in the center and preheat the oven to 500°F.
- Make the Garlic-Herb Rub: In a small bowl, combine the olive oil, the remaining ½ teaspoon of salt, minced garlic, black pepper, rosemary, and thyme. Mix thoroughly. Rub the mixture all over the tenderloin, ensuring it is evenly coated on all sides.
- Roast the Tenderloin: Roast the beef on the center oven rack for 28–30 minutes, or until a meat thermometer inserted into the thickest part reads 130°F for medium doneness. If you prefer the meat more or less cooked, refer to the Pro Tips & Tricks section for alternate timing.
- Let Rest and Slice: Once the roast is out of the oven, transfer it to a cutting board and loosely tent it with foil. Allow the beef to rest for 10 minutes so the temperature rises to 135–140°F, achieving medium doneness. Remove the twine, slice the beef into ½-inch-thick medallions, and serve immediately, spooning any juices over the slices.
Notes
- For medium-rare, roast for 24–26 minutes, or until the internal temperature reaches 120°F. It will rise to 125–130°F while resting.
- For medium-well, roast for 30–32 minutes, or until the internal temperature reaches 135°F. It will rise to 140–145°F during resting.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.