Easy Herb Crusted Beef Tenderloin

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Let me introduce you to my EASY HERB CRUSTED BEEF TENDERLOIN—a must-have for your holiday dinner table this year. You won’t believe how simple and stunning this dish is. Personally, I adore rare steak, but feel free to cook it longer if that’s your preference. Beef tenderloin is one of the best cuts of meat to cook with—it’s lean, juicy, and bursting with flavor. Once you try it my way, you won’t want it any other way!

Here’s what you’ll need to make 8 servings:

Easy Herb Crusted Beef Tenderloin

Course Main Course
Servings 8


  • 4 pounds of beef tenderloin with fat removed and tied two inches apart
  • 3 tablespoons of kosher salt divided
  • 1/2 cup of olive oil
  • 6 cloves of garlic mashed
  • 3 tablespoons of fresh rosemary finely chopped
  • 2 tablespoons of fresh thyme finely chopped
  • 2 teaspoons of onion powder
  • 1 teaspoon of ground black pepper


  • Start by preheating your oven to 275°F. Rub 2 tablespoons of salt all over the beef tenderloin and set it aside.
  • Now, let’s make the marinade by combining olive oil, mashed garlic, chopped rosemary and thyme, onion powder, black pepper, and the remaining salt.
  • Mix everything well and rub this marinade all over the meat. Place the tenderloin on a foil-lined baking sheet and insert a meat thermometer if you have one.
  • Cook until the internal temperature reaches 130°F for rare, which usually takes about 50 minutes. Then, broil for an additional 5 minutes to get a nice crust on top.
  • For medium-rare, aim for 135-140°F, which might take around 1 hour and 10 minutes. Once it’s done, remove the meat from the oven and let it rest for 10 minutes before slicing. Now, it’s time to dig in and enjoy your flavorful beef tenderloin!

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