Garlic-Rosemary Beef Tenderloin with Root Vegetables
Tender beef tenderloin coated in a fragrant garlic-rosemary crust, roasted with earthy carrots and parsnips for a deeply savory keto main course. This american-inspired beef (keto) ready in about 35 minutes pairs beef tenderloin, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb beef tenderloin
- 1 tbsp olive oil
- 4 cloves, minced garlic
- 1 tsp fresh, chopped rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 lb, sliced carrots
- 1 lb, sliced parsnips
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lb beef tenderloin dry and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh chopped rosemary.
- Step 2: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Add beef tenderloin and sear for 2 minutes per side until golden brown.
- Step 3: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then push to the sides.
- Step 4: Add 1 pound sliced carrots and 1 pound sliced parsnips to the skillet, stirring to coat with oil and garlic.
- Step 5: Transfer skillet to oven and roast for 15 minutes until beef reaches 130°F (54°C) for medium-rare, then let rest 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Rosemary Beef Tenderloin with Root Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Rosemary Beef Tenderloin with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin from drying out.
Can I substitute ingredients in Garlic-Rosemary Beef Tenderloin with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Rosemary Beef Tenderloin with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic-Rosemary Beef Tenderloin with Root Vegetables keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is now my go-to for dinner parties! The garlic-rosemary balance was divine, and the root veggies were the star.
- ★★★★☆
Garlic-rosemary combo was perfect! Slightly more rosemary than I'd prefer, but the root vegetables roasted beautifully.
- ★★★★☆
Took 25 minutes longer than estimated to cook the tenderloin. Otherwise, the family loved it—especially the caramelized carrots.
