When the holidays arrive, it’s impossible not to think of those iconic centerpiece dishes that turn a good gathering into a memorable feast. While desserts often steal the show, a beautifully roasted beef tenderloin has a unique way of commanding attention—with its deep caramelized crust, buttery interior, and aroma of garlic and fresh herbs that fills the kitchen like culinary magic.

This Rosemary Garlic Holiday Beef Tenderloin is the kind of dish that makes guests glance twice when it reaches the table. It’s elegant, deeply flavorful, surprisingly simple, and designed for special occasions. Whether you’re hosting Christmas dinner, New Year’s Eve, or an intimate winter gathering, this roast brings restaurant-level wow-factor straight into your home kitchen.

Why This Recipe Works

• Tenderloin = naturally tender and luxurious, so you don’t need complicated techniques.
• A rosemary + garlic paste infuses the meat with aromatic holiday comfort.
• High-heat roasting creates a crust while keeping the inside perfectly pink.
• Minimal hands-on time, making it ideal for hosting.
• Pairs with nearly any side dish—mashed potatoes, roasted vegetables, green beans, au gratin, or a winter salad.

Ingredients

For the Beef Tenderloin

• 1 whole beef tenderloin, trimmed (about 3–4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

For the Rosemary-Garlic Herb Paste

• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons softened butter
• 1 teaspoon Dijon mustard
• ½ teaspoon crushed red pepper (optional)

For Serving (Optional but Recommended)

• Fresh rosemary sprigs
• Flaky salt
• Horseradish cream or red wine reduction

Instructions

1. Preheat your oven to 450°F (230°C) and place a rack in the center.
2. Pat the tenderloin dry with paper towels to ensure proper browning.
3. Brush the beef with olive oil, then season generously with salt and pepper.
4. In a small bowl, mix together the garlic, rosemary, thyme, butter, Dijon, and crushed red pepper to form a thick herb paste.
5. Spread the paste generously over the beef, coating all sides.
6. Place the tenderloin on a baking sheet or roasting pan fitted with a rack.
7. Roast for 25–30 minutes, or until the internal temperature reads:
   • 125°F (52°C) for medium-rare
   • 135°F (57°C) for medium
8. Remove from the oven, tent loosely with foil, and let rest for 10–15 minutes.
9. Slice into medallions and sprinkle with flaky salt for an elevated finish.
10. Serve with your favorite sides and optional sauces.

Serving Ideas

• Creamy mashed potatoes
• Garlic sautéed green beans
• Roasted honey carrots
• Parmesan mashed cauliflower
• Winter cranberry salad

For a sauce, consider:

• Horseradish cream
• Red wine reduction
• Balsamic glaze
• Herb compound butter

Chef’s Notes

• A meat thermometer is your best friend—tenderloin cooks fast.
• Let the meat rest to preserve juiciness.
• Can be prepped ahead: coat with the herb paste and refrigerate for up to 24 hours.

Rosemary Garlic Holiday Beef Tenderloin

An elegant and flavorful beef tenderloin roasted with garlic, fresh rosemary, and thyme. Perfect for holiday dinners, festive celebrations, or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Holiday, Main Course

Cuisine: American, European

Ingredients Equipment Method

Ingredients

  

Beef Tenderloin

• 3–4 lbs beef tenderloin trimmed
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper

Herb-Garlic Paste

• 6 cloves garlic minced
• 3 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme leaves
• 3 tbsp softened butter
• 1 tsp Dijon mustard
• 0.5 tsp crushed red pepper optional

Equipment

• Roasting pan
• Meat thermometer
• Mixing bowl
• Pastry brush

Method

 

1. Preheat oven to 450°F (230°C) and place a rack in the center.
2. Pat the beef tenderloin dry with paper towels.
3. Brush olive oil over the beef and season with salt and black pepper.
4. Mix garlic, rosemary, thyme, butter, Dijon mustard, and optional crushed red pepper to form a paste.
5. Spread the herb-garlic paste evenly over all sides of the beef.
6. Place the beef on a roasting pan or baking sheet with a rack.
7. Roast for 25–30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
8. Remove from oven and tent loosely with foil. Let rest for 10–15 minutes.
9. Slice into medallions and sprinkle with flaky salt if desired.
10. Serve with sides or sauces such as horseradish cream, red wine reduction, or herb compound butter.