Garlic Rosemary Roasted Tenderloin: the effortless recipe for the classic holiday dish

Made with succulent beef tenderloin and seasoned to perfection, this rosemary garlic roast beef is a stunning dinner worthy of your holiday spread. Mouthwateringly tender and with so much flavor, rosemary garlic roast beef is the ideal dish to serve for special occasions. It looks beautiful as it tastes. Gorgeously seasoned with a garlic herb rub, this roast tenderloin recipe is simple to make but tastes like a dish straight out of the kitchens of a 5-star restaurant, but with very little effort needed on your part.

Expert Tips for Making Garlic Rosemary Roast Beef

– Trim away any excess fat and connective tissue from the tenderloin.

– One optional step you may want to try is to brown the tenderloin before you pop it in the oven. This seals in the juices as it's roasting, giving you a more succulent roast, and adds flavor thanks to the browning of the meat.

How to make Garlic Rosemary Beef

Preheat your oven to 275°F. Line a baking tray with foil and lightly spray it with cooking spray. Pat the beef tenderloin dry with a paper towel. Season it with extra virgin olive oil, salt, and pepper. Mix garlic, rosemary, and thyme in a small bowl, then rub the garlic mixture into the beef.

Put the beef onto the baking tray. Roast in the oven for about 50 minutes to 1 hour and 15 minutes, depending on your preferred doneness.

Cover with foil, then let the tenderloin rest for about 10 minutes before cutting and serving.

How to Make Horseradish Cream

In a small bowl, whisk together the sour cream, mayonnaise, horseradish, chives, salt, and pepper. Cover and refrigerate until ready to serve.

Notes

– For medium-rare, the internal temperature should read 130 to 135°F. For medium, look for a reading of 150°F. Begin checking the temperature with a meat thermometer after 50 minutes.

– Be sure to place your thermometer in the thickest part of the roast for the most accurate reading.