Garlic Rosemary Beef Tenderloin Roast

A classic choice for special occasions, beef tenderloin roast is an elegant meal that is surprisingly easy to make. Being the most expensive cut of beef, a tenderloin can be intimidating to say the least! But I will let you in on a secret, if you put your trust in a thermometer, you will not fail.

Garlic Rosemary Beef Tenderloin Roast

Preparation: 1 hour

Cook Time: 20 minutes

Total Time: 1:20

Serves: 8-12

A classic choice for special occasion dinners, this Garlic Rosemary Beef Tenderloin Roast is an elegantly delicious meal that is surprisingly easy to make. My favorite way to serve this tempting cut of beef is with a garlic and rosemary crust and a red with shallot reduction (which is completely optional but delicious).


  • 31/2 - 4 pound beef tenderloin roast, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon grapeseed or canola oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra virgin olive
  • 2 shallots, minced
  • 1 cup dry red wine
  • 1 cup beef stock
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Dijon mustard
  • Salt & Pepper
  • Cooking twine
  • Roasting Pan with a rack


  1. With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself then secure tightly with cooking twine. Continue to tightly tie the tenderloin in section so it forms a consecutive shape. This will guarantee even cooking.
  2. In a bowl, combine garlic, rosemary, and oil and mix while slightly crushing garlic to form a light paste. Evenly coat the tenderloin with this mixture and allow to sit at room temperature for 1 hour.
  3. Preheat oven to 500 degrees. Evenly season the tenderloin with salt and pepper and place on a roasting rack in a roasting pan. Roast for 20 minutes then insert food-grade meat thermometer into the center of the tenderloin. Remove the roast when it reaches 120 degrees for medium rare, continue to cook, checking every 5 minutes if you like more well done. Transfer the roast to a cutting board and loosely cover with foil. Allow to rest 10 to 15 minutes.
  4. While the tenderloin is roasting, create a red wine shallot reduction, if desired. In a saucepan, heat oil over medium-low heat and sauté shallots with a pinch of salt until tender, about 3 minutes. Add wine. beef stock, and bay leaf and bring to a boil over high heat. Reduce heat to a medium dimmer and simmer until mixture has reduced by half, about 15 minutes. Remove the bay leaf and whisk in butter, mustard, and any pan or cutting board dipping's from tenderloin. Season with salt and pepper to taste. This can be made a day in advance, stored in the refrigerator, and reheated before serving.
  5. Slice the tenderloin and serve with the red wine shallot reduction on the side.


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