With the holidays in full force, it’s the time of year for parties and celebrations. Many of us have plans to host friends, family, or colleagues. Menu planning is on our to do lists, whether it be for Christmas dinner or a work party. This Rosemary Beef Tenderloin is a perfect hors d’oeuvre to serve a crowd. It is a showstopper, but relatively easy to prepare.
My mom and I serve this for my dad’s retirement party recently, along with rolls and a couple of sauces. We chose to serve it pre-sliced and at room temperature, in appetizer form. The guests were then able to make mini beef tenderloin sandwiches. Another idea would be to serve this as an entree. For an entree, serve the beef alongside creamy cauliflower mash and some grilled asparagus.
Happy hosting!
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hors d'oeuvres
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- 6 Tbsp fresh rosemary finely chopped
- 6 sprigs fresh rosemary
- 18 cloves garlic minced
- 2 Tbsp dried thyme
- 2 Tbsp kosher salt
- 2-3 Tbsp coarse black pepper
- 3/4 cup extra virgin olive oil
- 2 whole beef tenderloins
Ingredients
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- Combine all of the ingredients for the marinade. Trim the beef of any connective tissue or large pieces of fat. Tie up the tenderloin with butcher's twine.
- Rub the marinade all over the beef. Tuck the 6 sprigs of rosemary under the twine. Refrigerate for at least 12 hours.
- Remove the beef from the refrigerator one hour before cooking, to bring the meat to room temperature.
- Heat a grill to medium heat. Rub the grill with oil.
- Grill the meat on each side for several minutes, or until grill marks are seen on the meat.
- Once the beef has grill marks on each side, turn the heat down to very low, and move the beef to the area of the grill that is cooler.
- Leave on the grill to cook until the internal temperature is 135-140 degrees. (The beef will continue cooking slightly one removed). This will lead to medium to medium rare beef.
- Allow to rest at room temperature for 10-15 minutes before slicing.
- For hors d'oeuvres, slice into thin slices, against the grain. For entree portions, slice into 1 1/2-2 inch thick pieces, against the grain.
- The beef can be served at room temperature if using as an appetizer, and it goes well with small rolls and horseradish or stone ground mustard. If serving as an entree, serve immediately after slicing.
Hi Lindsay!
Have you tried this recipe on the oven? Thank you!
Claudia