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Easy Garlic-Crusted Beef Tenderloin Recipe

This easy recipe for garlic-crusted beef tenderloin is perfect for creating an impressive, restaurant-quality dish at home.
With tender and juicy beef seasoned with a flavorful garlic-herb crust, it's a showstopping main course for any special occasion.
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Prep Time 15 minutes
Cook Time 32 minutes
Marinating Time 1 hour
Course Main Dish
Cuisine American
Servings 4

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

Scaling Up: For a 4-pound roast, cut the tenderloin in half and place the pieces side by side, leaving about 2 inches of space between them to allow for even cooking.
Adjusting Doneness:
  • 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.
Always remove the beef slightly before your desired temperature, as it continues to cook while resting.
This recipe pairs beautifully with mashed potatoes, roasted vegetables, or green beans almondine for a complete meal.
Customize the herb rub to your taste by adding parsley or swapping rosemary for sage.
Leftovers are excellent for sandwiches or salads the next day.
Keyword easy recipes, easy tenderloin recipe, foolproof beef recipe, garlic beef tenderloin, holiday beef recipe, roasted beef ideas, simple main dish
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