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Garlic Beef Tenderloin Roast

Beef Tenderloin Roast made with a simple garlic marinade and baked in the oven to perfection

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 669 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds beef tenderloin one tenderloin (2-3 lbs)
  • 4-6 garlic cloves crushed
  • freshly chopped herbs thyme, oregano, and sage
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ Cup bone broth

Instructions

    Cup of Yum
  1. Rub the 3 pounds Beef Tenderloin roast generously with ½ teaspoon Ground Black Pepper and 1 teaspoon Salt. Heat an oven-safe skillet over medium-high heat until smoking hot.
  2. Add one tablespoon of the 2 tablespoons Olive Oil and place the roast into the hot skillet, searing it on all sides for about 3-4 minutes on each side.
  3. Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
  4. This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.
  5. Once the roast is done, remove it from the oven and allow it to sit on a plate, covered, for about 15 minutes.
  6. Heat the same skillet with beef drippings over medium heat and add the remaining olive oil, 4-6 Garlic Cloves (crushed), and Freshly Chopped Herbs.
  7. Cook until fragrant, stirring constantly, then pour in ½ Cup Bone Broth. Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Cook until the liquid is reduced by half.
  8. Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!

Notes

  • Preparing the roast:
  • Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie it with twine, creating an even thickness in the roast.
  • Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie it with twine, creating an even thickness in the roast.
  • Allow the tenderloin to sit at room temperature for about 3o minutes before cooking

Nutrition Information

Calories 669kcal (33%) Carbohydrates 1g (0%) Protein 42g (84%) Fat 54g (83%) Saturated Fat 21g (105%) Cholesterol 159mg (53%) Sodium 507mg (21%) Potassium 697mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 19mg (2%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 669

% Daily Value*

Calories 669kcal 33%
Carbohydrates 1g 0%
Protein 42g 84%
Fat 54g 83%
Saturated Fat 21g 105%
Cholesterol 159mg 53%
Sodium 507mg 21%
Potassium 697mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin C 1mg 1%
Calcium 19mg 2%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.