Name: Garlic Rosemary Beef Tenderloin Roast Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 pound beef tenderloin roast; 1 teaspoon sea salt; black pepper to taste; 4 tablespoons salted butter; 4 cloves garlic, minced; 1 tablespoon rosemary, chopped; 1 teaspoon Dijon mustard; 2 pounds broccoli; 1 tablespoon olive oil; salt and pepper to taste

Jump to Recipe· 4.8 from 6 reviews

If you’re craving a show-stopping centerpiece that’s rich, tender, and bursting with flavor, you’re in the right place. This Garlic Rosemary Beef Tenderloin Roast Recipe is hands down one of my favorite go-to fancy dinners that never fail to impress. Juicy, herbaceous, and perfectly roasted, it feels like a celebration every time I slice into it—plus, I’m sharing all my tricks to help you nail it on your first try!

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Why This Recipe Works

Simple Herb Butter Blend: Combining garlic, rosemary, and dijon in butter infuses every bite with amazing flavor and moisture.
Overnight Seasoning: Letting the roast sit uncovered overnight with salt and pepper enhances the meat’s natural flavors and helps develop a better crust.
Precision Cooking: Using a meat thermometer guides you to perfect doneness—no guesswork or dryness.
Multitasking Magic: Roasting broccoli while the meat rests means you’re ready with a fresh hot side without extra oven time.

Garlic Rosemary Beef Tenderloin Roast, beef tenderloin roast, herb-crusted beef, elegant beef dinner, easy holiday beef - A long, brown roast with a slightly crispy surface covered in small bits of golden toasted garlic and herbs sits on a sheet of baking paper that is browned and stained with cooking juices. The roast has a rough texture with some darker seared spots all over, and it is tied with string around it to keep its shape. Next to the roast, on the white marbled surface beneath the baking paper, are two fresh sprigs of green rosemary adding a pop of color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Rosemary Beef Tenderloin Roast Recipe plays a vital role—whether it’s tenderizing, flavoring, or creating that beautiful crust. I like to source a good quality beef tenderloin because it’s the star of the show, and fresh herbs make all the difference in aroma and taste.

Garlic Rosemary Beef Tenderloin Roast, beef tenderloin roast, herb-crusted beef, elegant beef dinner, easy holiday beef - Flat lay of a whole raw beef tenderloin roast with a deep red color and smooth texture, a small mound of coarse sea salt crystals, a few loose black peppercorns, four plump garlic cloves with pale papery skins, a small bunch of fresh rosemary sprigs with needle-like green leaves, a small white ceramic bowl with soft pale yellow salted butter, a small white ceramic bowl containing smooth pale yellow Dijon mustard, and a few bright green broccoli florets with tight buds, all arranged neatly with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin roast: Choose a well-trimmed 3-pound center-cut piece for tenderness and even cooking.
Sea salt: Helps season deeply and draw out moisture for a stellar crust.
Black pepper: Freshly ground adds a mild kick without overpowering.
Butter: Salted butter melts into the roast creating rich moisture and flavor.
Garlic: Minced for sharp, aromatic punch that complements beef beautifully.
Rosemary: Fresh and chopped, it brings woodsy, piney notes that aren’t overwhelming.
Dijon mustard: Adds a subtle tang that balances out the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Garlic Rosemary Beef Tenderloin Roast Recipe is how easy it is to customize. Personally, I sometimes swap rosemary for thyme or add a touch of smoked paprika when I’m craving a smoky edge. Feel free to get creative and make this roast your own!

Variation: Adding a splash of balsamic vinegar to the butter mixture gives a subtle sweetness that complements the beef beautifully.
Dietary Preferences: Use olive oil instead of butter for a dairy-free option—just be sure to check seasoning and watch the roast so it doesn’t dry out.
Spicy Kick: Toss in a pinch of red pepper flakes to the butter mix for some heat that’ll surprise your guests in a good way.

Step-by-Step: How I Make Garlic Rosemary Beef Tenderloin Roast Recipe

Step 1: Tie and Season the Tenderloin

First things first, tie the tenderloin roast every 2-3 inches with kitchen twine. This helps the roast cook evenly and maintain its shape—a little extra effort that really shows in the presentation. Then, season it generously with sea salt and black pepper all over. I like to leave it uncovered in the fridge overnight; it dries out the surface just enough to help get that perfect crust when roasting.

Step 2: Prepare the Herb Garlic Butter

While the roast is chilling, mix your softened butter with minced garlic, chopped rosemary, and dijon mustard. This fragrant herb butter will melt over the meat during roasting, making every bite irresistible. Make sure your butter is softened so it blends smoothly—cold butter just won’t spread evenly.

Step 3: Preheat Oven & Coat the Roast

Preheat your oven to 450ºF with the steam/roast setting if you have a Sharp SuperSteam+ wall oven like I do—it works wonders here. If you don’t, a standard oven on broil then bake at 450ºF will do. Spread the herb butter all over the roast so it’s blanketed in flavor before it hits the oven.

Step 4: Roast and Flip

Roast the beef for 15 minutes, then flip it and add another 10 minutes initially. Use your meat thermometer to check the internal temperature, aiming for rare (115-120ºF), medium-rare (120-125ºF), or medium (130-135ºF). Keep cooking in 5-10 minute intervals if it needs more time. This step is key—the thermometer takes all the guesswork out of the process.

Step 5: Rest Before Slicing

Once your roast hits the perfect temperature, take it out and let it rest for 10 minutes. This allows the juices to redistribute, making each slice tender and juicy instead of dry. I promise, the wait is worth it!

Step 6: Roast the Broccoli (Optional but Recommended!)

While the beef is resting, toss 2 pounds of broccoli with olive oil, salt, and pepper and pop it into the still-warm oven for about 7 minutes. It’s a quick, tasty side that pairs perfectly and keeps things simple.

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Pro Tips for Making Garlic Rosemary Beef Tenderloin Roast Recipe

Tie it Tight: When tying your roast, pull the twine snug but not too tight to avoid cutting into the meat.
Pat Dry Before Seasoning: Make sure the roast surface is dry before seasoning to get the best crust.
Use a Reliable Thermometer: Investing in a good instant-read thermometer changed how perfectly I roast beef every time.
Resting is Key: Don’t skip resting—cutting right away leads to juice loss and less flavorful slices.

How to Serve Garlic Rosemary Beef Tenderloin Roast Recipe

Garlic Rosemary Beef Tenderloin Roast, beef tenderloin roast, herb-crusted beef, elegant beef dinner, easy holiday beef - The image shows a white oval plate on a white marbled surface holding a cooked beef roast. The roast has a dark brown, seasoned top layer with visible bits of garlic and herbs. Part of the roast is sliced into several medium-thin pieces, revealing a pink, juicy inside with a slight sear on the edges. Two whole heads of garlic and small sprigs of fresh rosemary lie beside the meat on the plate. The plate has a textured rim with a handle on the bottom side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh rosemary sprigs or a light dusting of flaky sea salt right after slicing—it adds a pop of color and fresh aroma that elevates the whole plate. Sometimes I add a drizzle of good-quality olive oil or a little dollop of horseradish sauce on the side for an extra zing.

Side Dishes

This roast pairs beautifully with simple sides like roasted broccoli (my personal favorite), creamy mashed potatoes, or a light mixed greens salad with lemon vinaigrette to cut through the richness. You could also throw in your favorite mushroom sauté for an earthy touch.

Creative Ways to Present

For special occasions, I’ve arranged thin slices fanned out on a wooden board surrounded by roasted vegetables, fresh herbs, and crusty bread. It’s stunning, approachable, and great for family-style serving where everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

After the roast cools, I wrap leftovers tightly in foil and then place them in an airtight container inside the fridge. This keeps the meat juicy and prevents it from drying out. Enjoy within 3 days for the best taste.

Freezing

You can absolutely freeze cooked tenderloin! Slice it first, then place layers between parchment paper in a freezer-safe bag or container. It reheats better and stays moist this way. Just thaw in the fridge overnight before reheating.

Reheating

When reheating, I prefer low and slow in the oven at 275ºF, covering the roast with foil to keep moisture in. It usually takes about 15-20 minutes depending on thickness. Avoid the microwave—it tends to dry out this cut.

FAQs

Can I use frozen beef tenderloin for this Garlic Rosemary Beef Tenderloin Roast Recipe?

It’s best to use fresh beef tenderloin for this recipe to ensure even cooking and the best texture. If you only have frozen, make sure it’s fully thawed in the fridge for at least 24 hours before preparing the roast.
How do I know when the roast is done without a thermometer?

A meat thermometer is really the best way to guarantee perfect doneness, but if you don’t have one, check the roast after the initial roast time by pressing gently: it should feel soft for rare and firmer for medium. Still, it’s a bit of a guess, so investing in a simple thermometer makes a big difference.
Can I prepare the herb butter ahead of time?

Yes! You can mix the garlic, rosemary, dijon, and butter a day ahead and store it covered in the fridge. Just bring it to room temperature before spreading it on the roast for easier application.
What’s the best way to slice the beef tenderloin roast?

After resting, slice the roast against the grain into about ½-inch thick slices for the most tender bite. Using a sharp carving knife helps you get smooth, clean cuts.

Final Thoughts

Making this Garlic Rosemary Beef Tenderloin Roast Recipe always feels like a little culinary victory to me. It’s elegant enough for guests but simple enough to pull off on a weeknight if you plan ahead. I hope you enjoy this juicy, herb-kissed roast as much as my family and I do—it truly is one of those recipes that brings everyone together around the table. Give it a try and let me know how it turns out!