🎉 Introduction
This Garlic Rosemary Beef Tenderloin Christmas Dinner is a luxurious, tender, and deeply flavorful holiday main course. Beef tenderloin is one of the most elegant cuts of meat — buttery soft, rich, and incredibly delicious when seasoned simply with garlic, rosemary, olive oil, salt, and pepper.
The outside forms a beautiful herb-garlic crust while the inside stays juicy and perfectly cooked. It’s the ideal centerpiece for Christmas dinner, New Year’s feasts, or any winter celebration where you want something impressive but easy to prepare.
Serve it with roasted potatoes, mashed potatoes, green beans, or a fresh Christmas salad for a complete holiday meal your guests will love.
🧰 Equipment Needed
- Roasting pan or baking dish
- Meat thermometer
- Knife & cutting board
- Small mixing bowl
- Whisk or spoon
- Aluminum foil
- Oven
🛒 Ingredients
Beef
- 3–4 lb beef tenderloin, trimmed (halal)
Seasoning
- 5 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Optional Add-Ons
- 1 onion, quartered
- Fresh thyme sprigs
- 2 tbsp butter, for basting
👩🍳 Directions
Step 1: Preheat oven to 450°F (230°C) and line a roasting pan.
Step 2: Pat the beef tenderloin dry and place it in the pan.
Step 3: In a small bowl, combine garlic, rosemary, olive oil, salt, and pepper.
Step 4: Rub the garlic-rosemary mixture all over the tenderloin, coating it evenly.
Step 5: Place optional onions and herbs around the meat.
Step 6: Roast the beef at 450°F for 15 minutes to create a golden crust.
Step 7: Reduce oven temperature to 350°F (175°C) and continue roasting:
- Medium-rare: 20–25 minutes (internal temp 135°F)
- Medium: 30 minutes (internal temp 145°F)
Step 8: Remove from oven, tent with foil, and rest for 10 minutes.
Step 9: Slice into thick medallions and serve warm.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Total Time: 50–60 minutes
🧊 Storage & Reheating
Refrigerator
Store leftovers for 3–4 days.
Freezer
Freeze slices for up to 2 months.
Reheating
- Oven: 300°F for 10 minutes
- Skillet: Low heat, 2–3 minutes
- Microwave: 45 seconds (low power)
🥄 Variations
⭐ Herb Butter Tenderloin
Add softened butter to the garlic rosemary mixture.
⭐ Pepper-Crusted Beef
Coat meat with cracked black pepper.
⭐ Lemon Herb Version
Add lemon zest to brighten the flavor.
⭐ Spicy Tenderloin
Add chili flakes to the garlic rub.
⭐ Honey Garlic Roast
Add 1 tbsp honey to the rub for caramelization.
⭐ Pan-Seared + Oven Finish
Sear in a skillet first for extra crust.
❓ 10 FAQs
1. Is beef tenderloin the same as filet mignon?
Yes — filet mignon steaks are cut from tenderloin.
2. Can I use dried rosemary?
Yes — use 1 tsp dried rosemary.
3. Should I tie the tenderloin?
Optional — tying helps it cook more evenly.
4. What’s the best internal temperature?
135°F for medium-rare, the most tender finish.
5. Can I prepare it ahead?
Yes — season and refrigerate up to 24 hours.
6. Do I need to sear first?
No — starting at 450°F acts like a natural sear.
7. Is this recipe halal?
Yes — use halal-certified beef.
8. What sides pair well?
Mashed potatoes, roasted vegetables, Christmas salad.
9. Can I grill it?
Yes — sear first, then finish on indirect heat.
10. Why let it rest?
Resting keeps the juices inside the meat.
🏁 Conclusion
This Garlic Rosemary Beef Tenderloin is the ultimate Christmas main dish — juicy, tender, aromatic, and perfectly seasoned. With its golden crust, buttery texture, and rich holiday flavor, it brings elegance and warmth to your festive table. Whether served for Christmas Eve, Christmas Day, or any winter gathering, this roast guarantees a delicious and unforgettable meal.
Garlic Rosemary Beef Tenderloin Christmas Dinner
Ingredients
Equipment
Method
Notes
Refrigerator Store leftovers for 3–4 days. Freezer Freeze slices for up to 2 months. Reheating Oven: 300°F for 10 minutes Skillet: Low heat, 2–3 minutes Microwave: 45 seconds (low power) 🥄 Variations
⭐ Herb Butter Tenderloin Add softened butter to the garlic rosemary mixture. ⭐ Pepper-Crusted Beef Coat meat with cracked black pepper. ⭐ Lemon Herb Version Add lemon zest to brighten the flavor. ⭐ Spicy Tenderloin Add chili flakes to the garlic rub. ⭐ Honey Garlic Roast Add 1 tbsp honey to the rub for caramelization. ⭐ Pan-Seared + Oven Finish Sear in a skillet first for extra crust. ❓ 10 FAQs
1. Is beef tenderloin the same as filet mignon? Yes — filet mignon steaks are cut from tenderloin. 2. Can I use dried rosemary? Yes — use 1 tsp dried rosemary. 3. Should I tie the tenderloin? Optional — tying helps it cook more evenly. 4. What’s the best internal temperature? 135°F for medium-rare, the most tender finish. 5. Can I prepare it ahead? Yes — season and refrigerate up to 24 hours. 6. Do I need to sear first? No — starting at 450°F acts like a natural sear. 7. Is this recipe halal? Yes — use halal-certified beef. 8. What sides pair well? Mashed potatoes, roasted vegetables, Christmas salad. 9. Can I grill it? Yes — sear first, then finish on indirect heat. 10. Why let it rest? Resting keeps the juices inside the meat. 🏁 Conclusion This Garlic Rosemary Beef Tenderloin is the ultimate Christmas main dish — juicy, tender, aromatic, and perfectly seasoned. With its golden crust, buttery texture, and rich holiday flavor, it brings elegance and warmth to your festive table. Whether served for Christmas Eve, Christmas Day, or any winter gathering, this roast guarantees a delicious and unforgettable meal.
