Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A tender beef tenderloin seared with garlic and rosemary, paired with a medley of oven-roasted root vegetables. This Mediterranean-inspired paleo recipe (gluten free), ready in about 55 minutes, pairs beef tenderloin, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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 pounds beef tenderloin
• 4 cloves, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and diced into 1-inch cubes sweet potato
• 1.5 tsp sea salt
• 1 tsp, freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 1 large diced sweet potato with 1 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread vegetables evenly on a rimmed baking sheet and roast for 30 minutes until tender and caramelized.
2. Step 2: Meanwhile, pat dry 1.5 pounds beef tenderloin with paper towels. Rub 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper evenly over the beef.
3. Step 3: Heat a large skillet over medium-high heat and sear the beef tenderloin for 3-4 minutes on each side until a golden crust forms. Transfer the skillet with beef to the oven and roast for an additional 10-12 minutes for medium-rare.
4. Step 4: Remove beef from oven, tent with foil, and let rest for 10 minutes before slicing. Serve slices alongside the roasted vegetables.