Keto Beef Tenderloin

Don’t be intimidated via its beauty (and size). Keto Beef tenderloin is definitely insanely clean to make, way to a marinade made from ingredients you in all likelihood already have and a tremendously short cook dinner time. If your handiest want to apply rosemary (or thyme), it really is first-rate. Just double up on whichever herb you’re the use of. As for the creamy horseradish sauce, DON’T SKIP IT. We used a combination of yogurt + bitter cream, but mayo would work too!

Keto Beef Tenderloin

Keto Beef Tenderloin


Because the thickness of the beef will range, we quite advise the use of a meat thermometer. Follow temperature stages beneath based totally on how red you like your red meat!

120º to 125º:  rare

130º to 135º: medium-rare

140º to 145º: medium


1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
sprigs fresh thyme
sprigs fresh rosemary
bay leaf
cloves garlic, smashed
2 tbsp. honey
(2-lb.) beef tenderloin
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried rosemary
clove garlic, minced
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish

Juice of 1/2 lemon

Kosher salt


  1. In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to one day.
  2. Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on a rack.
  3. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
  4. Meanwhile, make the sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
  5. Slice tenderloin and serve with sauce on the side.

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