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Garlic Tenderloin

  • Yield: 10 to 12 servings.


  • 3 heads garlic (peal all the cloves)
  • 1 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • One 7 to 9- pound beef filet


  • On the night before cooking, make the marinade. Combine the garlic, olive oil, salt and pepper in a blender or food processor. Blend to a thick paste. Spread the marinade on the tenderloin and refrigerate overnight. Remove from the refrigerator a couple of hours before you plan to cook it to bring to room temperature. Preheat the oven to 450 degrees. Place the filet on a rack and roast 30 minutes for rare, 40 minutes for medium-rare, and 50 minutes for medium well. Remove the filet from the oven, place it on a plate, cover with foil and let rest for 10 to 15 minutes. Cut the beef crosswise into thin slices and transfer to a serving platter. Garnish with whole roasted heads of garlic if you like. You can serve the filet warm or at room temperature.