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Roasted Beef Tenderloin

A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 6


    •    1 1/2 tsp salt
    •    2 garlic cloves
    •    1 tsp black pepper
    •    1/2 tbsp fresh thyme leaves
    •    1 tbsp fresh rosemary leaves
2 lb beef tenderloin trimmed and tied
    •    1 tbsp prepared Horseradish strained
    •    2 tbsps unsalted butter room temperature


  1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
  2. Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
  3. Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
  4. Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.


Beef Tenderloin Temperature Chart:

    •    22-23 min for rare (120-125˚F),
    •    24-26 min medium-rare (130-135˚F)
    •    28-30 min for medium doneness (138-140˚F)
    •    30-32 min for medium-well doneness (140-145˚F)
    •    33-35 min for well done (150˚F)

* Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.

This great family recipe is thanks to Natasha's Kitchen Recipes at


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