Rosemary-Garlic Beef Tenderloin
A restaurant-quality main course with perfectly seared beef tenderloin infused with rosemary and garlic, finished with a rich herb butter glaze. This american-inspired beef ready in about 25 minutes pairs (454g) beef tenderloin, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (454g) beef tenderloin
- 2 tbsp olive oil
- 3 garlic cloves
- 1 tbsp fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 1 lb beef tenderloin dry with paper towels. Season all sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the beef for 3 minutes per side until golden brown.
- Step 3: Scatter 3 minced garlic cloves and 1 tbsp chopped rosemary over the beef. Transfer the skillet to the oven and roast for 12-15 minutes until internal temperature reaches 125°F (52°C) for medium-rare.
- Step 4: Remove from oven, tent loosely with foil, and rest for 10 minutes before slicing against the grain.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Garlic Beef Tenderloin take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Garlic Beef Tenderloin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (454g) beef tenderloin from drying out.
Can I substitute ingredients in Rosemary-Garlic Beef Tenderloin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Garlic Beef Tenderloin for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Garlic Beef Tenderloin?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
