Garlic-Thyme Beef Tenderloin with Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A succulent beef tenderloin seared to perfection and finished with a fragrant garlic-thyme butter sauce. This american-inspired beef (low-carb) ready in about 35 minutes blends Beef tenderloin, Olive oil, minced Garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 20 min Serves 2 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs beef tenderloin dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear beef on all sides for 3 minutes per side until deep brown crust forms.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp fresh thyme to skillet, stirring for 1 minute until fragrant. Transfer skillet to oven and roast 15-18 minutes until internal temperature reaches 125°F (52°C) for medium-rare.
  4. Step 4: Remove beef from skillet, transfer to cutting board, and rest 10 minutes. Add 3 tbsp butter to skillet, swirl until melted, and pour over resting beef.

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Frequently asked questions

How long does Garlic-Thyme Beef Tenderloin with Pan Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Garlic-Thyme Beef Tenderloin with Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Garlic-Thyme Beef Tenderloin with Pan Sauce?

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-Thyme Beef Tenderloin with Pan Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Thyme Beef Tenderloin with Pan Sauce low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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