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Savory Rosemary Beef Tenderloin With Garlic

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This wonderful and savory rosemary beef tenderloin with garlic is quick to put together and a delight to serve. With just a few simple ingredients, dinner will be ready in under an hour.

One great thing about being on the keto diet is that meat has 0 carbs. The only issue you may have is how to prepare your meat in different and fun ways!

If you’re a meat lover like me, I’m always looking for different ways to serve up meat, especially beef tenderloin. It’s easy to simply throw it in a slow cooker and call it a day, but it doesn’t have to be boring, either.

I think this rosemary beef tenderloin recipe is going to be your new go-to for your Sunday night dinner.

Why I Love This Rosemary Beef Tenderloin

Not only is it super simple to put together, but the flavor is beyond delicious. This beef tenderloin will come out of the oven juicy, tender, and absolutely perfect.

I love this recipe not only because it’s simple but also because it stores well. The leftovers can be served in a million ways.

What You Need to Make Rosemary Garlic Beef Tenderloin

Ingredients

  • 3 T. coconut oil divided
  • 16 oz. white mushrooms sliced
  • 2 large shallots sliced
  • 3 T. fresh rosemary leaves chopped
  • 3 T. garlic minced
  • Sea salt and black pepper to taste
  • 3 lbs. beef tenderloin roast
  • 1 large red onion sliced

How to Prepare Rosemary Beef Tenderloin

  1. Place oven rack in the center position and preheat oven to 350°F.
  2. Melt one tablespoon of coconut oil in a large, high-sided skillet over medium heat. Add the mushrooms and shallots and season with salt and black pepper to taste. Cook, stirring occasionally, until the mushrooms and shallots develop a bit of color and soften, approximately 4-5 minutes. Remove from heat, transfer to a bowl, and set aside.
  3. Melt the remaining coconut oil in a small bowl in a microwave. Add the rosemary and garlic to the coconut oil and season with salt and black pepper to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef.
  4. Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions.
  5. Arrange the mushroom and shallot mixture around the sides of the beef and place in the preheated oven for 45-50 minutes for medium-rare or longer for more well-done results.
  6. Remove from oven and rest for 10-15 minutes before serving. Enjoy!
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What to Serve Garlic Beef Tenderloin With

This rosemary beef tenderloin will pair very well with a nice salad or the following side dishes:

Best Ways to Cook Beef Tenderloin

It’s so important to use a meat thermometer for your beef tenderloin (or any meat you are cooking).

If you want medium-rare results, the internal temperature should be 130°. If you prefer your meat medium, the internal temperature should be 140°.

If you don’t already have a meat thermometer, you can grab one here or at your local grocery store.

How to Store Rosemary Beef Tenderloin

Any leftovers can be easily stored in an airtight container and refrigerated for up to 5 days. If you know me or follow any of my recipes, you know that I don’t eat leftovers after 5 days. It’s just me.

I find that if you store some foods longer than 5 days, they lose their taste and texture. It could just be me, though.

Ways to serve leftovers

Oh, the possibilities are endless.

You can reheat it and enjoy it the same way you did originally, or you can slice it up thinly and make sandwiches (with keto bread, of course!).

I like making steak salad with any meat I have leftover. Toss your favourite greens in a bowl, chop your leftover rosemary beef tenderloin, throw in some keto veggies, and yum!

You can also make a creamy steak salad with yogurt, onions, tomatoes, or whatever your heart desires.

Let your imagination run wild with these leftovers.

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Rosemary Garlic Beef TenderloinPin

Rosemary Garlic Beef Tenderloin

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Course: Keto Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 709kcal
Author: Iva Ursano

Ingredients

  • 3 T. coconut oil divided
  • 16 oz. white mushrooms sliced
  • 2 large shallots sliced
  • 3 T. fresh rosemary leaves chopped
  • 3 T. garlic minced
  • Sea salt and black pepper to taste
  • 3 lbs. beef tenderloin roast
  • 1 large red onion sliced

Instructions

  • Place oven rack in center position and pre-heat oven to 350°F.
  • Melt one tablespoon coconut 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 develop a bit of color and soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
  • Melt the remaining coconut oil in a small bowl in a microwave. Add the rosemary and garlic to the coconut oil 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 same skillet and 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 preheated oven for 45-50 minutes for medium-rare or longer for more well-done results.
  • Remove from oven and rest for 10-15 minutes before serving. Enjoy!

Notes

Actual cooking time will vary depending on a number of factors, including the starting internal temperature of the beef. Therefore, allow the beef to rest at room temperature for 20-30 minutes before roasting and use an instant-read thermometer to check for doneness. For medium-rare, remove from oven at 130°F. The temperature will rise as it rests.

Nutrition

Calories: 709kcal | Carbohydrates: 6g | Protein: 44g | Fat: 57g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 159mg | Sodium: 117mg | Potassium: 978mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 6mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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