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Keto-Friendly Herbed Beef Tenderloin – vegetarian recipe
Stav Kogan

Keto-Friendly Herbed Beef Tenderloin

A stunningly flavorful and impossibly tender beef tenderloin with a vibrant crust of fresh garlic, rosemary, and thyme. This elegant, restaurant-quality dish is deceptively simple to prepare and completely keto-friendly.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 5 serving
Calories: 415
Ingredients Method Nutrition

Ingredients
  

  • For the Herb Marinade
  • 4 cloves garlic, minced
  • 1.05 oz (30 g) 0.5 cup (120 ml) fresh parsley, finely chopped
  • 0.25 oz (7 g) 0.33 cup (79 ml) fresh oregano, finely chopped
  • 2 tablespoons (0.2 oz / 6 g) fresh thyme leaves
  • 0.28 oz (8 g) 2 tablespoons (30 ml / 1 fl oz) fresh rosemary, finely chopped
  • 2 teaspoons (0.2 oz / 5 g) fresh lemon zest
  • 6 tablespoons (3 oz / 84 g) olive oil
  • 2 tablespoons (1 oz / 30 g) fresh lemon juice
  • 0.5 teaspoon (0.03 oz / 1 g) red pepper flakes
  • Salt and freshly ground black pepper to taste
  • For the Beef
  • 28 oz (795 g) 1.75 pounds grass-fed beef tenderloin
  • For a superior crust, sear the marinated tenderloin in a hot, oven-safe skillet with a bit of oil for 2-3 minutes per side before transferring the entire skillet to the oven.
  • Always slice the rested tenderloin against the grain. Look for the direction the muscle fibers are running and cut across them. This shortens the fibers, resulting in a much more tender bite.

Method
 

  1. Craft the Herb Marinade: In a small bowl, whisk together the minced garlic, parsley, oregano, thyme, rosemary, lemon zest, olive oil, lemon juice, and red pepper flakes.
  2. Season generously with salt and pepper, mixing until a fragrant, thick paste forms.
  3. Marinate the Beef: Pat the beef tenderloin completely dry with paper towels—this helps the crust adhere.
  4. Place it in a shallow dish and slather the herb marinade over the entire surface, using your hands to ensure it's evenly coated.
  5. Let it marinate at room temperature for at least 45 minutes to allow the flavors to penetrate and the meat to come to room temperature for even cooking.
  6. Prepare for Roasting: Preheat your oven to 425°F / 220°C.
  7. Arrange the marinated tenderloin on a wire rack set inside a rimmed baking sheet. Elevating the meat allows hot air to circulate, ensuring a beautifully even roast.
  8. Roast to Perfection: Transfer the baking sheet to the preheated oven and roast for 25-35 minutes. The exact time will vary based on your oven and the thickness of the tenderloin, so using a meat thermometer is highly recommended for perfect results.
  9. For Medium-Rare: 130-135°F / 54-57°C (135°F)
  10. For Medium: 140-145°F / 60-63°C (145°F)
  11. Rest the Meat (Crucial Step!) : Once the tenderloin reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes.
  12. Do not skip this step!
  13. Resting allows the juices to redistribute throughout the meat, guaranteeing every slice is tender and moist.
  14. Slice and Serve: After resting, use a sharp carving knife to slice the tenderloin against the grain into elegant 0. 5-inch thick medallions.
  15. Arrange on a platter and serve immediately to enjoy at its peak.
  16. Don't guess! A reliable instant-read meat thermometer is the only way to guarantee your tenderloin is cooked to your exact preferred doneness without overcooking.

Nutrition

Calories: 415kcalCarbohydrates: 3gProtein: 39.2gFat: 26.7g

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