Garlic Rosemary Beef Tenderloin

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This simple roast beef tenderloin with garlic and rosemary is my easy recipe for entertaining. It's perfect for parties and is so tender and flavorful!

Beef fillet with garlic and rosemary

Beef fillet with garlic and rosemary

Beef tenderloin is always on my holiday menu. Its melt-in-your-mouth texture and rich, savory taste guarantee your Christmas feast will be remembered for years to come. With just six ingredients, you'll have the simplest, most effortless roasted tenderloin cooked to perfection. Serve it with your favorite steakhouse sides, like mashed potatoes and creamed spinach, to make it a meal. For more roast recipes, try my No Hands Roast Beef and Roast Beef for Garlic Lovers.

Why this beef tenderloin recipe works

  • Minimum ingredients: This dish requires only six ingredients, three of which are olive oil, salt and pepper.
  • Tasty: Garlic and rosemary are classics for a reason. They make this filet deliciously good.
  • Easy: This simple beef tenderloin recipe involves just a few steps: prepare the rub, season the meat, and cook.
Beef, oil, garlic, rosemary, salt and black pepper


  • Olive oil: Mix the oil with the other ingredients to make a seasoning for the meat.
  • Garlic: Chop four cloves of garlic.
  • Rosemary: Chop the fresh rosemary. If you prefer, you can replace it with thyme.
  • Salt and Black Pepper to season the fillet
  • Beef fillet: Trim the fat from a four-pound fillet 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

  1. Prepare the rub: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl.
  2. Season the meat: Pat the meat dry with paper towels and rub the garlic mixture all over, pressing gently to adhere it to the meat.
  3. How long to cook beef fillet in the oven: Cook the meat on a baking tray at 180° for approximately 45-60 minutes, depending on the size, checking the temperature with an instant-read thermometer.
  4. Let the fillet rest for 10 minutes before slicing to prevent juices from running out.

Serving Tips


Store leftover meat in the refrigerator for up to four days and reheat in the microwave until hot.


What is beef tenderloin versus filet mignon?

Beef tenderloin and filet mignon are two different cuts of meat. The fillets are larger and the smaller fillets are cut from the tenderest part of the fillet.

Can I prepare the beef fillet the night before?

You can season the fillet immediately before cooking or up to a day before to enhance its flavor.

At what temperature should you cook beef fillet?

A meat thermometer is essential for cooking meat to the desired doneness. I like my beef medium-rare, so I take it out of the oven between 125°F and 130°F. For medium rare, cook it between 135°F and 140°F. The temperature will continue to rise about 5°F while it rests, bringing it to the preferred temperature.

Beef fillet

More Roast Beef Recipes You'll Love

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Preparation: 10 minutes

Cooked: 45 minutes

rest time: 10 minutes

Total: 1 Now 5 minutes

Product: 12 portions

Portions: 1 /12

  • Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with oil spray.

  • In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.

  • Using paper towels, pat the fillet dry. Season all over with the garlic mixture, pressing gently to adhere.

  • Place the fillet on the prepared baking sheet. Place in the oven and cook until an internal temperature of 125 to 130 degrees F is reached for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.

  • Serve immediately.

Last step:

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Serving: 1 /12, Calories: 211 kcal, Carbohydrates: 0.5 G, Protein: 33.5 G, Fat: 8.5 G, Saturated fats: 2.5 G, Cholesterol: 93.5 mg, Sodium: 343.5 mg

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