This recipe delivers a stunningly flavorful and tender beef tenderloin, crusted with a vibrant mix of fresh herbs and garlic. It’s a perfect main course for a special occasion or a simple, elegant dinner, all while being completely keto-friendly.
• Preparation Time: 15 minutes
• Marinating Time: 45 minutes
• Cooking Time: 25-35 minutes
• Resting Time: 15 minutes
• Servings: 6
Ingredients
For the Herb Marinade:
• 4 cloves garlic, minced
• 0.5 cup fresh parsley, finely chopped (approx. 1.05 oz / 30g)
• 0.33 cup fresh oregano, finely chopped (approx. 0.25 oz / 7g)
• 2 tablespoons fresh thyme leaves (approx. 0.2 oz / 6g)
• 2 tablespoons fresh rosemary, finely chopped (approx. 0.28 oz / 8g)
• 2 teaspoons fresh lemon zest (approx. 0.2 oz / 5g)
• 6 tablespoons olive oil (3 oz / 84g)
• 2 tablespoons fresh lemon juice (1 oz / 30g)
• 0.5 teaspoon red pepper flakes (approx. 0.03 oz / 1g)
• Salt and freshly ground black pepper to taste
For the Beef:
• 1.75 pounds grass-fed beef tenderloin (28 oz / 795g)
Instructions
1. Prepare the Herb Marinade: In a small bowl, combine the minced garlic, parsley, oregano, thyme, rosemary, lemon zest, olive oil, lemon juice, and red pepper flakes. Season generously with salt and pepper and mix until everything is well combined into a thick paste.
2. Marinate the Beef: Pat the beef tenderloin dry with paper towels. Place it in a shallow dish or a large zip-top bag. Pour the herb marinade over the beef, using your hands to rub it evenly over the entire surface. Let it marinate at room temperature for at least 45 minutes.
3. Preheat and Prepare for Roasting: Preheat your oven to 425∘F (220∘C). Place the marinated tenderloin on a rack set inside a rimmed baking sheet. This allows for more even cooking.
4. Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 25-35 minutes. For best results, use a meat thermometer. The final cooking time will depend on the thickness of your roast.
o For Medium-Rare: Cook to an internal temperature of 130−135∘F (54−57∘C).
o For Medium: Cook to an internal temperature of 140−145∘F (60−63∘C).
5. Rest the Meat: Once the tenderloin reaches your desired temperature, remove it from the oven. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for 15 minutes. This is a critical step that allows the juices to redistribute, ensuring a tender and moist result.
6. Slice and Serve: After resting, slice the tenderloin against the grain into 0.5-inch thick medallions. Arrange on a platter and serve immediately.
Estimated Nutrition (per serving)
• Calories: 415
• Fat: 26.7g
• Protein: 39.2g
• Net Carbs: ~2g
(Note: Nutritional information is an estimate and can vary based on exact ingredients and portion sizes.)
