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.

Cuisine: American

Category: Beef

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

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

1. 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.
2. 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.
3. Step 3: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then push to the sides.
4. Step 4: Add 1 pound sliced carrots and 1 pound sliced parsnips to the skillet, stirring to coat with oil and garlic.
5. 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.