Roast Beef Tenderloin

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  • 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


  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.


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!