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December 14, 2020

Roast Beef Tenderloin

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Roast Beef Tenderloin makes an appearance at only those truly special occasions. It’s not a cheap dinner, so it’s incredibly important you cook it correctly. We want to end up with a moist, juicy, tender piece of meat.

Roast Beef Tenderloin

This beef tenderloin marinade recipe comes from my Mom. She owns The Festive Kitchen in Dallas and is one of America’s top 20 caterers so she’s served a few roasted tenderloins over the years. Her marinade has proven to be incredibly popular.

It’s imperative you have a meat thermometer to make sure the roast cooks to perfection. An inexpensive one like this will do the trick nicely.

Roast Beef Tenderloin

Roasted vegetables provide an easy festive side dish. A combination of fingerling potatoes, red onion and green beans is colorful and perfect for the holidays! You can choose whichever vegetables you’d like. Just toss them with a healthy saturated fat that can withstand higher heats like ghee, lard, tallow, bacon fat, etc and sprinkle with some Celtic sea salt and you’ll be good to go!

Roast Beef Tenderloin

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Roast Beef Tenderloin

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Ingredients

  • 1 4-5 pound beef tenderloin, trimmed (if you’d like a small roast and one that’s pastured, I highly recommend this one)
  • 1 cup fermented tamari or coconut aminos
  • 1/4 cup red wine vinegar
  • 2 tablespoons ground garlic
  • ?1 tablespoon freshly ground black pepper
  • 2 tablespoons ghee, tallow,or lard

Instructions

  1. Place the tenderloin in a shallow baking dish. Stir together tamari and vinegar and pour over the roast. Season the meat with all the garlic and black pepper. Marinate for 4 hours, rotating after 2 hours. Let the roast sit at room temperature for 1 hour before cooking.
  2. Preheat the oven to 425ºF and adjust the rack to the middle position. Place a large skillet over medium-high heat for 2 minutes. Add the ghee and swirl the pan to coat. Place the roast on the skillet and cook for 3-4 minutes until bottom is turning golden brown. Using a pair of tongs, turn the meat and cook for another 3-4 minutes until golden brown. Repeat this until all 4 sides are seared.
  3. Transfer the roast to a large baking sheet, insert the thermometer in the thickest part of the roast and place in the oven. Roast for about 25-35 minutes, until thermometer reads 125ºF for medium-rare. Remove from the oven and let the meat rest for 10 minutes before serving.

Notes

Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: 8-10

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Photo Credit: Becky Winkler

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Holiday, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 4 Comments

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4 Comments

  1. Bella

    August 6, 2016 at 10:46 pm

    Hi! I was wondering how this is a GAPS recipe when it uses tamari? The GAPS diet does not allow soy.
    to Bella" aria-label='Reply to this comment to Bella'>Reply to this comment
  2. Peggi

    December 13, 2018 at 1:22 pm

    Do you roast the veggies with the meat or separately?
    to Peggi" aria-label='Reply to this comment to Peggi'>Reply to this comment
  3. John

    January 5, 2021 at 5:23 pm

    At the risk of high jacking your thread I have to throw in the following. Do yourself a favor and research reverse sear when roasting a tenderloin roast, prime rib, etc. I have prepared roasts for 40 plus years with the cooking process u outlined. Thought it was the only way until my brother introduced me to the reverse sear. The difference is remarkable. I have turned dozens of people on to this technique and most tell me that they no longer roast the conventional way anymore. The dry aging, rest period, and the final sear which is completed right before serving make for a melt in your mouth piece of beef. Please try it. You dont have to post this, just want u to experience.
    to John" aria-label='Reply to this comment to John'>Reply to this comment
  4. Angela

    March 24, 2021 at 9:16 pm

    Hi Carrie, do you think it would be possible to exclude the red wine vinegar? We can’t do anything fermented right now & I don’t know if there would be a substitution?
    to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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