Slathered in compound butter and roasted to perfection, this Roast Beef Tenderloin is flavorful, juicy, and melt-in-your-mouth tender. It's a delicious main course for holiday or special occasion dinners.
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Jump to:
- ❤️ Why You'll Love This Beef Tenderloin Recipe
- 🛒 Ingredients for Beef Tenderloin
- 🔪 How to Roast a Beef Tenderloin
- ☑️ Storage Instructions
- 🍴 What to Serve with Roasted Beef Tenderloin
- 💡 Tips for Making Beef Tenderloin
- 🔄 Substitutions and Additions
- My Beef Tenderloin is Too Dry. What Did I Do Wrong?
- Why Isn't the Tenderloin Browning?
- Can I Prepare Beef Tenderloin in Advance?
- Can I Use Dry Herbs in Compound Butter?
- 🥩 Steak Cooking Temperatures/Degrees of Doneness
- 🍽️ More Keto Steak Recipes
❤️ Why You'll Love This Beef Tenderloin Recipe
- Slathered with garlic herb compound butter
- Seared and roasted to perfection
- Tender and juicy inside
- Easy to make with a handful of ingredients
- Perfect for special occasion dinners
This roasted beef tenderloin makes a simple yet impressive dish that’s ideal for any holiday gathering or special occasion. It starts with a garlicky herb compound butter that you slather all over the tenderloin, giving the beef amazing flavor and creating the most incredible mouth-watering aroma that fills your kitchen.
What makes this recipe extraordinarily delicious is that the tenderloin is cooked using a sear-roasted technique. This is a fail-proof cooking method that ensures the outside has a gorgeous crust while the inside remains tender and moist. The result is a flavorful and mouthwatering tenderloin that will wow your family and friends.
If you love this recipe but are only cooking for a couple of people, you may want to check out this Prime Rib for Two or this Pan Seared Filet recipe.
🛒 Ingredients for Beef Tenderloin
- Beef tenderloin, trimmed and tied
- Butter
- Fresh parsley
- Fresh rosemary
- Fresh lemon thyme (or thyme)
- Garlic
- Salt
- Ground black pepper
- Olive oil
*Exact measurements are listed in the recipe card below.
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🔪 How to Roast a Beef Tenderloin
Season all sides of the beef tenderloin with salt and pepper, then allow it to rest at room temperature for 30 minutes. If you have the time, you can allow it to sit in the fridge uncovered overnight. This can help give a more crispy crust, but honestly, you can still get a great sear with a nice hot cast iron skillet.
Preheat oven to 425°F.
Heat a cast iron skillet to medium high and add in the olive oil. Once hot, add the beef tenderloin and sear on all sides.
Make sure to get some good color, as this will give it more flavor and also help to seal in the juices.
While the steak is searing, add all the remaining ingredients in a small mixing bowl.
Mix until well combined.
Turn off the heat and slather all sides of the tenderloin with the compound butter mixture.
Insert a probe meat thermometer in one end of the tenderloin. This will ensure your steak reaches the right temperature for a perfectly cooked steak.
Place the skillet in the oven and bake for 20–25 minutes or until the internal temperature reaches your desired level of doneness. See the temperature chart in the notes for reference. I prefer mine medium-rare, so I pulled mine out at 120°F.
Keep in mind that it will continue to cook from the residual heat as it rests. Allow it to rest, loosely tented with aluminum foil, for 10 minutes to allow the juices to redistribute.
You can either deglaze the pan with some white wine and beef broth, then drizzle the reduction over the sliced steak or serve with my Creamy Horseradish Sauce.
☑️ Storage Instructions
Place the leftover beef tenderloin in an airtight container or wrap it tightly in plastic wrap. Make sure the container is sealed properly to prevent any air from getting in. Store it in the refrigerator for up to 3–4 days.
You can also freeze leftovers. Wrap the beef tenderloin tightly in freezer-safe plastic wrap, then a layer of foil. Label the package with the date and contents. Frozen beef tenderloin can be kept for 2–3 months.
When you're ready to serve it, thaw it overnight in the refrigerator if it's frozen. Reheat it gently in the oven at a low temperature or in a skillet on the stove until warmed through.
🍴 What to Serve with Roasted Beef Tenderloin
Here are some all-time favorite low-carb side dish recipes that go perfectly with roasted tenderloin steaks:
- Roasted Balsamic Brussels Sprouts with Prosciutto
- Green Beans Almondine
- Grilled Broccolini
- Jalapeño Popper Cauliflower "Mac" and Cheese
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Roasted Garlic & Rosemary Mashed Cauliflower
- Easy Broccoli Salad with Bacon
💡 Tips for Making Beef Tenderloin
- Quality meat: Though you don’t necessarily have to choose prime, you do want a high-quality beef tenderloin for the best flavor and texture. Look for well-marbled tenderloins with minimal fat pockets.
- Trim and tie: For best results, trim any excess fat or silver skin from the tenderloin. You may want to tie the tenderloin with kitchen twine to help it cook evenly and maintain its shape.
- Sear method: Searing the beef tenderloin before roasting creates a flavorful crust and seals in juices.
- Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to monitor the internal temperature of the beef tenderloin. Follow the guide I included below to ensure your filet is cooked to your personal preference.
- Rest it: Allow the beef tenderloin to rest for at least 10–15 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in juicy and tender meat.
- Slice against the grain: When slicing the beef tenderloin, cut against the grain for maximum tenderness. This helps break up the muscle fibers and results in a more tender bite.
🔄 Substitutions and Additions
- Other herbs: Experiment with different herbs based on your preference or what you have on hand. Instead of parsley, rosemary, and thyme, you could try basil, oregano, cilantro, or dill.
- Other add-in’s: Customize the compound butter by incorporating different ingredients such as minced shallots, chopped chives, sun-dried tomatoes, or a splash of balsamic vinegar for added flavor.
- Spice blends: Instead of using individual herbs, you could use spice blends such as Italian Dressing Seasoning, Herbes de Provence, or steak seasoning for a different flavor profile.
- Meat: Instead of beef, you can use this same recipe with a pork tenderloin. Make sure you monitor cooking times, as they will vary.
My Beef Tenderloin is Too Dry. What Did I Do Wrong?
Dry beef tenderloin is usually the result of overcooking. To prevent this, be sure to monitor the internal temperature using a meat thermometer and remove the tenderloin from the heat when it reaches your desired doneness.
Why Isn't the Tenderloin Browning?
Browning, or caramelization, occurs when the meat comes into direct contact with a hot cooking surface. Make sure your pan is preheated before adding the beef tenderloin. Also, ensure the surface of the tenderloin is dry before searing to promote better browning. If necessary, pat the meat dry with paper towels before cooking.
Can I Prepare Beef Tenderloin in Advance?
Yes, you can prepare the beef tenderloin in advance by seasoning it and storing it in the refrigerator until it is ready to cook. You can also sear the tenderloin in advance and finish cooking it later. Just be sure to refrigerate the seared tenderloin until you're ready to roast it.
Can I Use Dry Herbs in Compound Butter?
Sure, just keep in mind that dried herbs are more concentrated, so you'll need to use less. As a general rule of thumb, use about one-third to one-half the amount of dried herbs compared to the fresh herbs called for in the recipe.
🥩 Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
🍽️ More Keto Steak Recipes
- Garlic Butter Steak Bites
- Pan-Seared Filet Mignon
- Skirt Steak Chimichurri
- Grilled Steak with Compound Butter
- Grilled Steak Salad with Chipotle Lime Vinaigrette
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Roast Beef Tenderloin
Ingredients
- 2 pound beef tenderloin, trimmed and tied
- ¼ cup butter, softened
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh lemon thyme, or thyme
- 2 cloves garlic, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Olive oil, for searing
Instructions
- How to Make a Beef Tenderloin
- Season all sides of the beef tenderloin with the salt and pepper, then allow to rest at room temperature for 30 minutes. If you have the time, you can allow it to sit in the fridge uncovered overnight. This can help give a more crispy crust, but honestly you can still get a great sear with a nice hot cast iron skillet.
- Preheat oven to 425°F.
- Heat a cast iron skillet to medium high and add in the olive oil. Once hot add in the beef tenderloin and sear on all sides. Make sure to get some good color, as this will give it more flavor and also help to seal in the juices.
- While the steak is searing, mix together all the remaining ingredients in a small mixing bowl. Turn off the heat and slather all sides of the tenderloin with the compound butter mixture.
- Insert a probe meat thermometer in one end of the tenderloin. This will ensure your steak reaches the right temperature for a perfectly cooked steak.
- Place the skillet in the oven and bake for 20-25 minutes or until the internal temperature reaches your desired level of doneness. See the temperature chart in the notes for reference. I prefer mine medium-rare, so I pulled mine out at 120°F. Keep in mind, it will continue to cook from the residual heat as it’s resting. Allow it to rest, loosely tented with aluminum foil, for 10 minutes to allow the juices to redistribute.
- You can either deglaze the pan with some white wine and beef broth, then drizzle the reduction over the sliced steak or serve with my Creamy Horseradish Sauce.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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