Herb-Crusted Beef Tenderloin with Root Veg Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A balanced, energy-sustaining dish featuring grass-fed beef and roasted root vegetables, designed to avoid blood sugar spikes during Whole30. This american-inspired grilling ready in about 45 minutes pairs chopped rosemary, chopped thyme, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lb, trimmed and cut into 1-inch medallions beef tenderloin
• 2 medium, peeled and sliced into 1/2-inch coins parsnips
• 2 medium, peeled and sliced into 1/2-inch coins carrots
• 1 tbsp, chopped rosemary
• 1 tsp, chopped thyme
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and sliced parsnips and 2 medium peeled and sliced carrots with 1 tbsp avocado oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a sheet pan.
2. Step 2: Roast for 20 minutes until golden and tender, stirring once halfway through.
3. Step 3: Pat 1 lb beef tenderloin medallions dry, then season with 1/4 tsp sea salt, 1/8 tsp black pepper, 1 tbsp chopped rosemary, and 1 tsp chopped thyme.
4. Step 4: Heat 1 tbsp avocado oil in a skillet over medium-high heat until shimmering. Sear beef medallions for 2-3 minutes per side until browned but rare inside.
5. Step 5: Transfer seared beef to the sheet pan with roasted vegetables, then roast for 5 more minutes until beef reaches 120°F for medium-rare. Rest for 5 minutes before serving.