Skip to content

Rosemary Roasted Beef Tenderloin with Mashed Potatoes

Rosemary Roasted Beef Tenderloin with Mashed Potatoes
View Recipe

The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

This Rosemary Roasted Beef Tenderloin with Mashed Potatoes is the perfect meal for Valentine’s Day or any special occasion!

It’s decadent and impressive, but easier to prepare than you might think. You can even cook the potatoes beforehand and finish them as the beef roasts to cut back on overall pep time.

Rosemary Roasted Beef Tenderloin and Mashed Potatoes

Pair with a delicious red wine from Heinen’s Wine Department, and you’ve got the perfect meal for any celebration.

Rosemary Roasted Beef Tenderloin with Mashed Potatoes

Rosemary Roasted Beef Tenderloin with Mashed Potatoes

Ingredients

For the Beef Tenderloin

  • 1 3 lb. Heinen's CARE Certified beef tenderloin
  • 2 Tbsp. Heinen's olive oil
  • 1/4 cup Heinen's black peppercorns
  • 1 Tbsp. salt
  • 3 sprigs rosemary, chopped
  • 3 sprigs thyme, chopped

For the Mashed Potatoes

  • 6 lbs. red skin potatoes
  • 1 Tbsp. salt, divided
  • 1/4 cup garlic confit, see link to recipe in instructions
  • 4 Tbsp. unsalted butter
  • 1/2 cup Heinen's heavy cream
  • 2 rosemary sprigs, chopped
  • 2 thyme sprigs, chopped

Instructions

For the Beef Tenderloin

  1. Preheat the oven to 400°F.
  2. Combine the olive oil, black peppercorns,  salt, chopped rosemary and chopped thyme. Pat the tenderloin dry and cover with the herb and peppercorn mixture.
  3. Heat a large cast iron pan over high heat for 3-4 minutes.
  4. Add the beef tenderloin and sear for 5 minutes per side until browned.
  5. Transfer cast iron skillet to the preheated oven and roast for 20-25 minutes until the internal temperature of the thickest part of the tenderloin reaches 135°F.
  6. Remove from the oven and let rest for 20 minutes, then slice and serve.

For the Mashed Potatoes

  1. Place 6 lbs. of potatoes in a large pot and cover with cold water. Bring to a boil and season with ½ Tbsp. salt. Cook until tender, about 20-25 minutes. Drain and return to the pot.
  2. Gently mash the potatoes with a potato masher. Add the remaining ½ Tbsp. of salt, garlic confit, unsalted butter, heavy cream, chopped rosemary and chopped thyme. Continue to stir until the consistency is to your liking.

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

Leave a Review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories