Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables 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 Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables?

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 Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables?

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 Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables 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 Seared Garlic-Rosemary Beef Tenderloin with Roasted Vegetables paleo?

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

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