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Tender and juicy Beef Tenderloin Roast made with a simple garlic marinade and baked in the oven to perfection. It is the perfect main course for your holiday dinner festivities or family get-togethers.
This Garlic Beef Tenderloin Roast is an elegant meal that’s baked in the oven, easy, no fuss, juicy, and so tasty! We love how tender and delicious this beef roast recipe. Every celebration calls for a big and juicy beef tenderloin roast which pairs so well with so many side dishes.
HOW TO COOK BEEF TENDERLOIN IN THE OVEN
Preheat oven to 375 degrees. Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one-piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie with twine, creating an even thickness in the roast.
Rub the roast generously with kosher salt and pepper. Allow the roast to sit at room temperature for about 30 minutes. Heat an oven-safe skillet over medium-high heat, until smoking hot.
Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side.
Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast. Once the roast is done, remove from the oven and allow it to sit on a plate, covered, for about 15 minutes.
Heat the same skillet with beef drippings over medium heat and add remaining oil, garlic, and herbs. Cook until fragrant, stirring constantly, then pour in broth.
Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Keep cooking until the liquid is reduced by half.
Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!
How to trim and tie beef tenderloin
Lay the beef tenderloin on a flat surface and cut out all the excess fat from it. You may also leave a bit of fat trimmings on the tenderloin which melts off in the oven and gives it a delicious flavor. The beef tenderloin will have a section that’s thicker and then tapers to a small tip. Tuck the tapered tip under the thicket part of the tenderloin and tie with twine, creating an even thickness in the roast.
Is beef tenderloin filet mignon
Essentially yes they are the same! Once you cut the beef tenderloin which comes as a whole cut of meat into steak forms, they are then referred to as filet mignon or tenderloin steaks.
How long to cook beef tenderloin
How you like your beef tenderloin cooked will determine how long you need to cook it for. For a rare tenderloin steak, cook for 12 to 14 minutes per pound, or 14 to 16 minutes per pound for medium-rare or about 20 to 24 minutes per pound for a well-done tenderloin. Beef tenderloins must be cooked to a minimum internal temperature of 145 F for safe consumption.
How much beef tenderloin per person
We recommend about half a pound of beef tenderloin per person. That will be 8 ounces of beef tenderloin steak piece or fillet. A 3 oz piece of beef tenderloin has, 276 Kcals, 21g of fat, 0g of carbs, and 20g of protein.
What is beef tenderloin
It is a lean and tender cut of meat from the loin of beef. Beef Tenderloins are referred to as fillet or filet mignon in some countries like France, Brazil, and UK.
What to serve with beef tenderloin
Beef tenderloins pair so well with many side dishes. Here are some options to consider as an addition to your dinner table feast:
- Healthy Sweet Potato Casserole
- Creamy Garlic Mushrooms
- Garlic Whole Roasted Cauliflower
- Healthy Broccoli Casserole
- Garlic Butter Hasselback Potatoes
- Easy Cauliflower Mash
- Roasted Smoked Sweet Potatoes
- Cheesy Creamed Corn
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Garlic Beef Tenderloin Roast
Ingredients
- 3 lbs Beef Tenderloin, one tenderloin (2-3 lbs)
- 4-6 Garlic Cloves, crushed
- Freshly Chopped Herbs, thyme, oregano, and sage
- 2 Tbsp Olive Oil
- ½ Tsp Ground Black Pepper
- 1 Tsp Salt
- ½ Cup Bone Broth
Instructions
- Rub the roast generously with kosher salt and pepper. Heat an oven-safe skillet over medium-high heat, until smoking hot.
- Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side.
- Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
- This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.
- Once the roast is done, remove from the oven and allow it to sit on a plate, covered, for about 15 minutes.
- Heat the same skillet with beef drippings over medium heat and add remaining oil, garlic, and herbs.
- Cook until fragrant, stirring constantly, then pour in broth. Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Cook until liquid is reduced by half.
- Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!
Notes
- Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one-piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie with twine, creating an even thickness in the roast.
- Allow the tenderloin to sit at room temperature for about 3o minutes before cooking
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
