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Beef Tenderloin Recipe With Garlic And Herbs
Ash Tyrrell

Beef Tenderloin Recipe With Garlic And Herbs

The first time I made this garlic and herb beef tenderloin, I couldn’t stop smiling at how beautifully it turned out. It’s one of those dishes that looks and tastes like it came from a five-star restaurant but is so easy to pull off at home.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Beef tenderloin 2 lbs: Go for a whole, trimmed tenderloin for the best flavor and texture. Room temperature meat ensures even cooking.
  • Fresh garlic 4 cloves, minced: Adds a fragrant, savory punch to the crust.
  • Olive oil 3 tablespoons: Helps coat the tenderloin and creates a gorgeous crust.
  • Fresh rosemary 2 sprigs, chopped: A robust herb that pairs beautifully with the beef.
  • Thyme 2 sprigs, chopped: Adds earthy and subtle citrus notes.
  • Salt and ground black pepper to taste: Enhances the natural flavors of the meat and the crust.

Method
 

  1. Start by trimming any excess fat or silver skin from the beef tenderloin. Season the meat generously all over with salt and freshly cracked black pepper. This step is crucial for locking in flavor while cooking. Preheat your oven to 425°F (220°C).
  2. Grab a small bowl and combine olive oil, minced garlic, chopped rosemary, and thyme. Mix until it forms a fragrant paste. Use your hands to massage this mixture into the tenderloin, ensuring every inch is covered for maximum flavor infusion.
  3. Heat a cast-iron skillet over medium-high heat with a drizzle of olive oil. Once the skillet is hot, sear the tenderloin on all sides until it develops a beautiful, golden-brown crust. This step enriches the flavor and keeps the meat tender.
  4. Place the skillet with the seared tenderloin directly into the preheated oven. Roast for about 20-30 minutes, depending on your preferred level of doneness. Use an oven thermometer to check the meat's internal temperature (135°F/57°C for medium-rare).
  5. After roasting, remove the tenderloin from the skillet and allow it to rest on a cutting board for 10-15 minutes. Resting redistributes the juices, making every bite moist and flavorful. Slice the tenderloin into thick medallions for serving.

Notes

  • Bring Meat to Room Temperature: This ensures the tenderloin cooks evenly.
  • Don’t Skip Searing: Searing locks in moisture and flavor, so don’t rush this step.
  • Opt for Fresh Herbs: Fresh herbs make a noticeable difference in taste. Avoid dried ones here.
  • Use a Meat Thermometer: It’s the easiest way to ensure tender, perfectly cooked beef.
  • Rest the Tenderloin: Skipping the rest makes the juices run out when slicing, so be patient!