Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts
Beef tenderloin roasted with aromatic rosemary and garlic, served with caramelized Brussels sprouts. A restaurant-quality meal that requires minimal effort for maximum flavor. This french-inspired beef (low-carb, keto-friendly) ready in about 55 minutes pairs trimmed beef tenderloin, halved Brussels sprouts, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 lbs, trimmed beef tenderloin
- 1 lb, halved Brussels sprouts
- 3 tablespoons olive oil
- 4, minced garlic cloves
- 1 tablespoon, chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place beef tenderloin on a wire rack set on a baking sheet.
- Step 2: Rub 1 tablespoon olive oil, 4 minced garlic cloves, 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper over the beef tenderloin.
- Step 3: Roast for 20-25 minutes for medium-rare (internal temperature 135°F), then tent with foil and rest for 10 minutes.
- Step 4: While beef roasts, toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a separate baking sheet.
- Step 5: Roast Brussels sprouts for 20-25 minutes until tender and golden brown, stirring once halfway.
- Step 6: Slice beef and serve with Brussels sprouts.
Frequently asked questions
How long does Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts take to make?
Total time is about 55 minutes (15 min prep + 40 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 Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts?
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 trimmed beef tenderloin from drying out.
Can I substitute ingredients in Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts?
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 Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts 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 Rosemary-Garlic Roasted Beef Tenderloin with Brussels Sprouts low-carb?
Yes — this recipe is tagged low-carb, keto-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family called this 'restaurant-quality.' The rosemary and garlic depth was perfect, and the Brussels sprouts were tender-crisp. Leftover beef made the best sandwiches the next day!
- ★★★★★
The rosemary-garlic combo is genius. Beef tenderloin never tasted this fragrant, and the Brussels sprouts weren’t soggy like they often are. Served with crusty bread for the pan juices—pure magic.
- ★★★★★
Simple but impressive. Followed the timing exactly—beef cooked to medium-rare every time. The Brussels sprouts got that perfect crispy edge without burning. Will be making this monthly.
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