Garlic Rosemary Beef Tenderloin – Damn Delicious – LaoudIt Recipe

Garlic Rosemary Beef Tenderloin – Damn Delicious

December 18, 2020

Beef Tenderloin with Garlic and Rosemary - Cooked low + slow, this is the most perfect tenderloin (and the only way to cook)!  So easy, so tender, so good.

Cooked low + slow, this is the most perfect tenderloin (and the only way to cook)! So easy, so tender, so good.

Beef Tenderloin with Garlic and Rosemary - Cooked low + slow, this is the most perfect tenderloin (and the only way to cook)!  So easy, so tender, so good.

I know the holidays are a little different this year. But there’s no reason you still can’t make a tenderloin fillet recipe for your holiday dinner.

With the simplest and easiest preparation, your tenderloin will be absolutely perfect with this cooking method. Cooked at low heat and slow to 275 degrees F, the meat will be perfectly cooked straight away.

Oh what about the leftovers? They taste even better the next day when they are rolled into Hawaiian rolls with the horseradish cream sauce.

Beef Tenderloin with Garlic and Rosemary - Cooked low + slow, this is the most perfect tenderloin (and the only way to cook)!  So easy, so tender, so good.

Beef tenderloin with garlic and rosemary

Cooked low + slow, this is the most perfect tenderloin (and the only way to cook)! So easy, so tender, so good.

Christmas

Beef tenderloin with garlic and rosemary

20 minutes1 hour 15 minutes

Chungah rhee

Ingredients:

  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tablespoon of chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 beef tenderloin (4 pounds) trimmed, trimmed and tied in 2-inch sections
  • 1 tablespoon of olive oil

For the creamy horseradish sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; Season with salt and pepper to taste. Keep in the fridge until it’s time to serve.
  2. Preheat the oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
  3. In a small bowl, combine the garlic, rosemary, thyme, 1 tbsp of salt and 1 tbsp of pepper.
  4. Using paper towels, blot the fillet. Drizzle with olive oil; season with the garlic mixture, pressing gently to adhere.
  5. Place the fillet on the prepared baking sheet. Place in the oven and bake until it reaches an internal temperature of 130-135 degrees F for medium rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let stand 10 minutes before slicing.
  6. Serve immediately with a creamy horseradish sauce.