Name: Rosemary Garlic Beef Tenderloin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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)

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

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

How to Prepare Rosemary Garlic Beef Tenderloin

Preheat oven to 350. Make sure to place the rack in the center.

Melt one tablespoon of 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, 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!

Rosemary Garlic Beef Tenderloin

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Course: Keto Recipes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

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 140°F. The temperature will rise to 145°F as it rests.

Nutrition

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