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Keto Dinner

Herbed Beef Tenderloin

There’s something truly special about a perfectly roasted beef tenderloin, especially when it’s coated in fragrant herbs. This herbed beef tenderloin makes a fantastic option for keto dinner parties—it’s effortlessly elegant and always impresses. With just a handful of seasonings, the natural richness of the beef shines, keeping carbs low and flavor high.

15 min Prep time 45 min Cook time 60 min Total time 6 Servings 380 Calories
Herbed Beef Tenderloin

Ingredients

  • (3 pound) whole beef tenderloin, trimmed
  • teaspoons olive or canola oil
  • garlic cloves, minced
  • /2 teaspoons dried basil
  • /2 teaspoons dried rosemary, crushed
  • teaspoon salt
  • teaspoon pepper

Instructions

  1. Step 1

    Start by tying the tenderloin at 2-inch intervals with kitchen string—this ensures it roasts evenly and holds a nice shape. In a small bowl, combine the olive oil and minced garlic, then brush the mixture all over the meat. Next, mix the dried basil, rosemary, salt, and pepper, and sprinkle the blend generously over every surface, gently pressing it into the beef so it adheres. Place the tenderloin on a rack set in a shallow roasting pan

  2. Step 2

    this allows the heat to circulate and the bottom to brown. Slide it into a preheated 425°F oven and roast, uncovered, for 40 to 50 minutes. The key is to check the internal temperature: I recommend pulling it at 135°F for medium-rare (it will rise to 145°F while resting)

  3. Step 3

    for medium, aim for 140°F initially. Let the roast rest for a full 10 minutes under a loose foil tent before slicing—this redistributes the juices so every bite is succulent. Carve against the grain into thick slices and serve warm.

Chef's Tip

I always bring the tenderloin to room temperature for about 30 minutes before roasting; this helps the herb crust develop beautifully while keeping the center perfectly pink and tender.

Storage Tips

Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or microwave to avoid drying out, though this tenderloin is just as tasty cold on a salad.

Variation Tips

For a Mediterranean twist, swap the basil and rosemary for oregano and thyme. Serve alongside roasted asparagus with hollandaise or a creamy cauliflower puree. You can also brush the tenderloin with Dijon mustard before adding herbs for a tangy kick, and pair it with a fresh arugula salad dressed in lemon and olive oil.

Frequently Asked Questions