Pan-Seared Beef Tenderloin with Garlic and Rosemary
A restaurant-quality steak dish with a garlic-rosemary butter finish, seared to medium-rare perfection. This american-inspired beef (low-carb) ready in about 30 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 495 calories and feeds 2, 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
- 12 oz Beef tenderloin
- 2 tbsp Olive oil
- 4 cloves, minced Garlic
- 2 tsp, finely chopped Fresh rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Butter
Instructions
- Step 1: Pat the 12 oz beef tenderloin dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
- Step 3: Place the seasoned beef tenderloin in the skillet and sear for 3 minutes without moving, then flip and sear for another 3 minutes.
- Step 4: Reduce heat to medium, add 4 minced garlic cloves and 2 tsp chopped fresh rosemary, and cook for 1 minute until fragrant, stirring constantly.
- Step 5: Add 2 tbsp butter, swirl to melt, and cook for 2 minutes until the butter is golden and the beef reaches 125°F internal temperature.
- Step 6: Transfer the beef to a cutting board, tent with foil, and rest for 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Beef Tenderloin with Garlic and Rosemary take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Beef Tenderloin with Garlic and Rosemary?
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 Pan-Seared Beef Tenderloin with Garlic and Rosemary?
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 Pan-Seared Beef Tenderloin with Garlic and Rosemary 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 Pan-Seared Beef Tenderloin with Garlic and Rosemary 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
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