Whole30 Herb-Crusted Beef Tenderloin with Root Vegetables
Restaurant-quality beef tenderloin with a herb crust, served with roasted root vegetables for a satisfying, compliant meal. This American-inspired beef recipe (whole30), ready in about 55 minutes, pairs beef tenderloin, avocado oil, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 lbs, trimmed of fat beef tenderloin
- 2 tbsp avocado oil
- 2 tbsp, finely chopped fresh rosemary
- 2 tbsp, leaves only fresh thyme
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 medium, peeled and cut into 1-inch chunks sweet potato
- 1/4 cup chicken broth
The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat beef dry, then rub with rosemary, thyme, garlic powder, salt, and black pepper. Heat avocado oil in an oven-safe skillet over medium-high heat until shimmering.
- Step 2: Sear beef on all sides for 2-3 minutes per side until golden brown. Arrange carrots, parsnips, and sweet potato around beef in the skillet.
- Step 3: Roast for 20-25 minutes until beef reaches 125°F for medium-rare (internal temperature). Remove beef, tent with foil, and let rest 10 minutes. Pour chicken broth into skillet, scraping up browned bits, and simmer for 2 minutes to create a pan sauce.
