Actual cooking time will vary depending on a number of factors, including the starting internal temperature of the beef. Therefore, allow the beef to rest at room temperature for 20-30 minutes before roasting and use an instant-read thermometer to check for doneness. For medium-rare, remove from oven at 140°F. The temperature will rise to 145°F as it rests.
Rosemary Garlic Beef Tenderloin Recipe
- 3 tbsp Coconut oil, divided
- 16 oz White mushrooms, sliced
- 2 Large shallots, sliced
- 3 tbsp Fresh rosemary leaves, chopped
- 3 tbsp Garlic, minced
- Sea salt and black pepper, to taste
- 3 lbs Beef tenderloin roast
- 1 Large red onion, sliced
- Place oven rack in center position and preheat oven to 350°F.
- Melt one tablespoon coconut oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally until the mushrooms and shallots develop a bit of color and soften approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
- Melt the remaining coconut oil in a small bowl in a microwave. Add the rosemary and garlic to the coconut oil and season with salt and black pepper, to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef.
- Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions.
- Arrange the mushroom and shallot mixture around the sides of the beef and place in the preheated oven for 45-50 minutes for medium-rare or longer for more well-done results.
- Remove from oven and rest for 10-15 minutes before serving. Enjoy!
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