French · Dinner
French Roast Beef Tenderloin (Keto)
Pan-seared and oven-roasted beef tenderloin finished with red wine and beef stock pan sauce, served over sautéed mushrooms and garlicked spinach with fresh thyme and rosemary, delivering rich herb flavour without bread, potatoes or sugar.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
585Calories
42.8gProtein
38.6gFat
8.9gCarbs
2.8gSugar
2.1gFiber
1120mgSodium
190mgChol
15.9gSat Fat
1180mgPotassium
95mgCalcium
5.8mgIron
3.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the beef tenderloin dry and season all over with salt and black pepper, then tie with kitchen string if needed.
2
Sear
Heat olive oil in a heavy oven-safe skillet over high heat and sear the tenderloin on all sides, about 4 minutes total, until deep brown crust forms.
3
Roast
Add garlic, thyme, and rosemary sprigs to the skillet, transfer to a 425°F oven, and roast 12 to 15 minutes until an instant-read thermometer reads 125°F for medium-rare.
4
Rest
Transfer the beef to a plate and rest 10 minutes until the internal temperature climbs to about 130°F.
5
Saute
In the same skillet over medium heat, sauté the sliced shallot and sliced mushrooms in half the butter for 4 minutes until golden, then add spinach and toss 1 minute until wilted; set vegetables aside.
6
Deglaze
Pour red wine into the skillet over medium-high heat, scraping up browned bits, and simmer 2 minutes until reduced by half.
7
Reduce
Stir in beef stock and simmer over medium heat 3 minutes until slightly thickened, then whisk in remaining butter off the heat until glossy.
8
Plate
Slice the rested tenderloin, arrange over the mushroom spinach mixture, and spoon the pan sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef tenderloin, trimmed and tied
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter, divided
- 4 cloves4 cloves garlic
- 2 sprig2 sprig fresh thyme
- 2 sprig2 sprig fresh rosemary
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 150g150g mushrooms
- 100g100g baby spinach
- 1/2 cup120ml dry red wine
- 1/2 cup120ml beef stock
- 22 small shallot
