Roasted Beef Tenderloin

Is there anything more decadent than a perfectly cooked steak? It makes any meal feel a little more special, something to savor, but it can also be time consuming and hard if you can’t grill… don’t worry I have the perfect fix. This Roasted Beef Tenderloin is as good as any grilled steak and is so easy you won’t believe it.

5 ingredients and DONE

Anytime I see a beef tenderloin on sale I grab one. The meat is super tender, it is the filet part of the steak. It cooks quickly and freezes beautifully. I love having one in the freezer for any special occasion that might pop up…you know like it being Monday.

Because the meat is so good you do not need to do much to it. I season it with a course all purpose seasoning, course salt and course pepper and that is it. Seriously, that is all I use. Really… I promise, thats it.

Sear it

The key to this tenderloin is to sear it on all sides. This helps to keep the juices inside and also gives it a beautiful color and crust from the course seasoning.

I like to sear it in the same pan that I roast it in, this way all the flavor stays together and get even more intensified as it roasts. I am getting so hungry just thinking about it.

Cooked perfectly

I always use a meat thermometer to ensure it is cooked perfectly. We like our steaks medium rare so I roast the tenderloin until it reaches 125 degrees int he middle. As the meat rests it come up another 5-10 degrees making the center a perfect medium rare, with the ends being closer to medium.

This works perfectly if you people in your group who like their meat cooked to different temps. Everyone can get it just the way they want it….without all the extra time on the grill.

You need to make this ASAP

[mpprecipe-recipe:420]

Oh yeah and it is KETO Friendly

To make this tenderloin even better it is 100% KETO friendly. Depending on the seasoning you choose there could be 0 net carbs for this tenderloin…gotta love that!!

I really love it the next day on my salad for lunch with avocado and ranch dressing.