This beef tenderloin recipe is extra juicy and naturally low in carbs. Save the herbed butter recipe to use in other dishes too!
When you are looking for a recipe that you can dress up for special occasions and feel like you are really treating yourself to something decadent, this is the dinner recipe you should make!
Beef tenderloin is a very forgiving cut of meat. It’s easy to prepare and is full of juices that permeate every ounce. This recipe is enhanced with a homemade garlic herb butter. It melts slowly on top of the roast and gives it a savory, earthy flavor.
Ingredients Needed To Make Beef and Homemade Garlic Butter
The ingredients for the tenderloin are too simple to list – the beef and some salt and butter for frying. That’s it!
What really elevates this recipe is the garlic herb butter. I used herbs that pair well with red meat like:
And, you can’t forget the garlic!
I recommend using the freshest herbs that you can. They will pack the most flavor punch! If your dried spices are too old, they won’t have much flavor so also pay attention to the expiration dates on the jars.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
- Before you slice or serve the meat, take it out of the oven and let it sit for 10 minutes. This step is just as important as cooking it because it allows the cooking to finish throughout the meat slowly.
- Trim off the extra fat before cooking the meat. It will make it easier to eat and help the meat cook more effectively.
- If you use salted butter, don’t add more salt to the butter. It doesn’t need a whole bunch of salt because it already has an incredible flavor.
- This is the perfect meat to cut up and use throughout the week in your meal prep. Slice it and store it in airtight containers in the refrigerator. It will stay fresh for up to 5 days!
How To Make Beef Tenderloin Recipe With Herb Butter
There are two steps to this recipe – making the beef and making the butter. All of the ingredients and step-by-step instructions are in the printable recipe card at the bottom of this post.
First, I have some pictures of the process just in case you are a visual person.
Sear The Beef Tenderloin
When cooking the beef tenderloin, I suggest using a skillet that you can transfer from stovetop to oven. My favorite is a cast-iron skillet!
To start this recipe off, you’ll sear the beef in the skillet first. Then, make the butter after the beef is seared (it won’t be completely cooked all the way through yet).
Make The Herb Garlic Butter
Let your butter soften while you chop the herbs. Mix everything together really well.
Add The Butter To The Seared Beef
Then, rub the freshly made herb butter all over the beef tenderloin.
Finish Cooking The Beef Tenderloin In The Oven
After it is completely covered in herb butter, transfer the beef to the oven. This is why I love the cast-iron skillet so much. I can just place the entire thing in the oven without having to make another dish dirty!
Bake the beef tenderloin for about 35 minutes. You’ll know it is done when it reaches one of these temperatures:
- Rare: 120-125 degrees F
- Medium: 140-145 degrees F
- Well Done: 160 degrees F and more
What To Serve With Beef Tenderloin
Since this is a fancier dish, serve this beef tenderloin recipe with some side dishes that look beautiful on your plate. This will look and taste perfect with some bright green oven-roasted asparagus!
You can also add some cauliflower mash on the side with this beef. If you have any extra herb butter leftover, mix it in with the cauliflower mash.
Another side dish that dresses up the plate is some green beans almondine (with some crispy almond slices). Delicious!
Frequently Asked Questions About Beef Tenderloin
The entire recipe is just a little further below. First, I want to answer some questions people ask about beef tenderloin and garlic herb butter.
How do you store garlic herb butter?
If you make extra garlic her butter, store it in an airtight container in the refrigerator. It will stay good for up to 2 weeks.
Should I season beef tenderloin overnight?
Seasoning and letting the tenderloin sit in the refrigerator overnight is completely optional. If you do this, it will allow the seasonings to soak deeper into the meat and give it a more robust flavor.
You can even let it sit salted in the refrigerator for up to 48 hours!
Is beef tenderloin the same as filet mignon?
Filet mignon is made from part of the beef tenderloin. It is cut from the end of the beef tenderloin. If you enjoy a tender filet mignon, you will really enjoy the entire tenderloin too.
How long should a beef tenderloin sit out before cooking?
Some cooks suggest allowing your beef to sit out at room temperature for up to 2 hours before you cook it. It is safe to do this and it won’t affect the flavor or taste of the tenderloin.
Juicy Beef Tenderloin Recipe For A Fancy Dinner!
When you want a tender and juicy cut of beef for a special dinner, make this tenderloin with garlic butter. Every inch of it is bursting with flavor. It’s so tender that it melts in your mouth!
This is so easy to make that you can even make it for a weeknight dinner too. Plus, everyone – even family members that aren’t eating keto – are going to eat this meal up!
Other Beef Recipes To Try
If you enjoyed this beef tenderloin recipe, then you will really like the other beef recipes that I have. These are some of my favorites:
- Bistek Beef is a Filipino beef recipe that you can make in the slow cooker and is a break from the ordinary.
- Keto Pepper Steak is a freezer-friendly meal that you can make in one pan on busy weeknights – it is slightly spicy and full of flavor.
- Low Carb Meatloaf is a classic family recipe that tastes just like you remember from your childhood, but made with pork rinds instead of bread crumbs.
- Keto Short Ribs are super tender and can be made in the slow cooker or the Instant Pot.
- Keto Pot Roast is another slow cooker or the Instant Pot that is family-friendly and a wonderful meal on cold days when you are craving comfort food.
Beef Tenderloin with Herbed Garlic Butter
- 2¼ pound beef tenderloin pre-trimmed and tied
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter unsalted softened
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped parsley
- Salt and pepper to taste
- 2 teaspoons minced garlic
- Preheat the oven to 425°F.
- Season the beef tenderloin all over with salt and pepper to taste.
- Heat the olive oil in a skillet over medium high heat, and sear the meat for a few minutes on each side.
- Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin.
- Place the meat into an oven-safe skillet and bake for 25-35 minutes depending on the size of your meat and your desired level of doneness. Let the meat rest for 10 minutes when removed from the oven before you slice and serve. Internal temperatures are as follows: Rare: 120-125, Medium: 140-145, Well Done: 160+
Array ( [calories] => 446 [carbohydrates] => 1 [protein] => 23 [fat] => 39 [saturated_fat] => 16 [cholesterol] => 108 [sodium] => 64 [potassium] => 398 [fiber] => 1 [sugar] => 1 [vitamin_a] => 319 [vitamin_c] => 2 [calcium] => 20 [iron] => 3 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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