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Recipe of the Week 2/4: Garlic and Rosemary Beef Tenderloin

Garlic and Rosemary Beef Tenderloin

Yields 12 servings


1/2 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt, and freshly ground black pepper, to taste
1 4-pound beef tenderloin, trimmed and tied into 2-inch sections


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.
  2. In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
  3. Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.
  4. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125 to 130 degrees F for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.
  5. Serve immediately.

Meal Plan Check Boxes:

4.5 Proteins
1/2 Fat
Nutritional Facts: 1 /12th, Calories: 211 kcal, Carbohydrates: 0.5 g, Protein: 33.5 g, Fat: 8.5 g, Saturated Fat: 2.5 g

Adapted From:

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