Rosemary Garlic Beef Tenderloin
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:
- Easy Roasted Cauliflower
- Roasted Garlic and Rosemary Potatoes
- Parmesan Green Beans
- Blackened Broccoli
- Check out other side dishes here
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!

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
Nutrition
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