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Rosemary Beef Tenderloin

Loretta’s Rosemary Beef Tenderloin

  • Author: Wendy
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Category: Appetizer
  • Method: Bake


This has been a favorite at our family Christmas parties for several years. It’s super easy to prepare. The most time-consuming part is trimming the fat off of the outer part of the tenderloin …that’s my husband’s job!



34 lb Beef Tenderloin

Kosher Salt, Pepper, and Rosemary to taste

2 loaves French bread

1 bunch of Watercress (optional)

Herb Butter:

1 c. butter softened

1 tsp. garlic powder

2 tsp. lemon pepper

2 tsp. parsley

1 tsp. onion powder

1 tsp. paprika

1 tsp. oregano


Preheat oven to 450 degrees

Trim the fat from the outside of the tenderloin. Place on a foil-lined sheet pan. Sprinkle all sides with salt, pepper, and rosemary to taste.

Bake about 30 minutes for med-rare. We like it medium to medium-well so I check the meat thermometer at around 40 minutes (internal meat temp 145)

Prepare Herb Butter by mixing all of the herb butter ingredients until well blended. Set aside.

Slice french bread into 1/2″ slices. Spread each slice liberally with Herb Butter. Remove beef from the oven and place on cutting board. Slice thin. Place a thin slice of beef on top of the buttered french bread and garnish with watercress (optional).


You can use fresh or dried Rosemary. This year I used Garlic and Rosemary seasoning, we loved the addition of the garlic in the seasoning.

An alternative to the herb butter  – consider serving with horseradish mayo as an option

Option: prepare the herb butter the day before your event


Keywords: rosemary beef tenderloin, rosemary beef tenderloin appetizer,

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