• Kanning Kathy

Rosemary Garlic Beef Tenderloin


Prep time: 10 minutes Cook time: 45-50 minutes

Serves: 6


Ingredients:

3 T. coconut oil, divided 16 oz. white mushrooms, sliced 2 large shallots, sliced 3 T. fresh rosemary leaves, chopped 3 T. garlic, minced Sea salt and black pepper, to taste 3 lbs. beef tenderloin roast 1 large red onion, sliced

Directions:

  • Place oven rack in center position and pre-heat 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 pre-heated 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!


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.


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