Slow Roasted Beef Tenderloin with garlic, rosemary and mushrooms is a delightful meal perfect for a weekend dinner or special meal.
Want juicy roasts? Let them sit before and after cooking.
Thick cuts of beef and pork, like roasts, should always be left out at room temperature for a period of time before cooking for even cooking and juicier meats. Depending on the thickness, 20-30 minutes is sufficient and of course be sure to check for doneness with an instant-read thermometer.
And then after cooking, allow the roast to rest outside of the oven for another 15 minutes to allow the meat to relax and the juices to be reabsorbed.
Oven Roasted Recipes
When the weather cools off it is a great time to turn up the oven and enjoy all things roasted. Check out these recipes from the Our Family Table bloggers for some inspiration.
- Garlic Herb Butter Roast Chicken by Making Miracles
- Honey Pecan Crusted Salmon by Art of Natural Living
- Mediterranean Chicken Legs Sheet Pan Dinner by A Day in the Life on the Farm
- Roasted Cabbage Wedges with Dijon-Onion Sauce by Sweet Beginnings
- Roasted Vegetables with Italian Sausage by Blogghetti
- Roasted Whole Pumpkin with Stuffing by Palatable Pastime
- Rosemary Garlic Roasted Beef Tenderloin by That Recipe
- Rosemary Garlic Roasted Leg of Lamb by A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Oven Roasted Beef Tenderloin
- 3 pounds beef tenderloin roast
- 3 tablespoons olive oil (divided use)
- 1 pound white mushrooms (sliced)
- 2 large shallots (sliced)
- 3 tablespoons fresh rosemary leaves (finely chopped)
- 3-4 cloves garlic (minced)
- sea salt and black pepper (to taste)
- 1 large red onion (sliced)
- Remove roast from refrigerator at least 15-20 minutes before roasting.
- Place oven rack in center position and pre-heat oven to 350°F.
- Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms and shallots soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
- In a small bowl, combine olive oil, rosemary and garlic and season with salt and black pepper, to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef.
- Arrange the sliced red onion on the bottom of the skillet then place the seasoned beef tenderloin on top of the onions.
- Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven until internal temperature with an instant read thermometer reaches 140°F for medium-rare, approximately 45-50 minutes.
- Remove from oven and rest for 10-15 minutes before serving. Enjoy!
I love making tenderloin roasts. Your's is perfectly cooked. I would love a piece of that with all the trimmings.
It's been a minute since I have roasted a beef tenderloin...time to change that with your recipe
Inger @ Art of Natural Liivng
This looks so tender and juicy! I am just drooling!
I made these roasted beef and they are incredible! I roasted them for a bit longer and it was very delicious and we couldn’t stop eating them! Thank you for this fabulous recipe, will definitely be making again!
That looks amazing. The perfect cook and flavors in the roast are making my mouth water. Yum!