Low FODMAP Roasted Beef Tenderloin
Few cuts of beef feel as celebratory as a center-cut tenderloin roasted to a blushing, medium-rare finish, and this one delivers that restaurant-worthy result right from your own kitchen. The herb rub — built from fresh rosemary, thyme, Dijon mustard, and garlic-infused oil — gives the exterior a deeply savory crust while keeping every bite juicy and aromatic. Garlic-infused oil is the smart move here: it brings all that rich, garlicky depth to the dish without the fructans that make regular garlic a problem, so the flavor is fully there without the digestive worry. A quick pan jus made from beef broth, a touch of cornstarch, and a swirl of butter pulls every caramelized bit from the skillet into a glossy, satisfying sauce that takes this from great to genuinely impressive. The recipe serves six, making it a natural centerpiece for a dinner party or a holiday table where you want something special without spending the whole evening in the kitchen. Resting the meat before slicing is a non-negotiable step here, and the instructions walk you through exactly when to pull it and how long to wait — so you get that perfect rosy interior every single time.
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Learn more →Ingredients
6 servings
- 2 ½ lb center-cut beef tenderloin roast, trimmed and tied
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dijon mustard
For the jus
- 1 cup beef broth
- 1 tsp cornstarch
- 1 tbsp unsalted butter
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Remove the tenderloin from the refrigerator 30 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels — a dry surface is essential for a good sear.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, stir together 2 tablespoons of the garlic-infused oil, the Dijon mustard, rosemary, thyme, salt, and pepper. Rub this mixture evenly over the entire surface of the tenderloin.
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