Beef Tenderloin

A low FODMAP beef tenderloin roast with a garlic-infused oil, rosemary, thyme, black pepper, and Dijon crust, seared and roasted.

Prep 15 min

Cook 40 min

Serves 8

Gluten-freeDairy-freeEgg-free

Ingredients

• 1 center-cut beef tenderloin roast, 3 to 3 1/2 lb (1.4 to 1.6 kg), trimmed and tied
• 2 tsp kosher salt
• 3 tbsp garlic-infused olive oil, divided
• 1 tbsp Dijon mustard (check for no garlic or onion)
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 2 tsp coarsely ground black pepper
• 2 tbsp finely sliced chives, to serve

Plain beef has no FODMAPs. The flavor all comes from the herbs, mustard, and garlic-infused oil.

Instructions

Season

1. Pat the tenderloin dry and rub it all over with the salt. If you have time, leave it uncovered in the fridge for 4 to 24 hours; otherwise go straight on.
2. Take it out of the fridge 45 minutes before cooking.
3. Stir 2 tablespoons of the garlic-infused oil with the mustard, rosemary, thyme, and pepper into a paste.

Sear and roast

1. Heat the oven to 425°F (220°C).
2. Heat the remaining 1 tablespoon of garlic-infused oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin for 2 minutes per side, about 8 minutes total, until browned.
3. Take the skillet off the heat and brush the herb paste over the top and sides.
4. Roast for 25 to 35 minutes, until the thickest part reads 140°F (60°C).

Rest and slice

1. Move the roast to a board and rest for 15 minutes. It will climb to at least 145°F (63°C), the USDA minimum for whole cuts of beef.
2. Remove the twine and slice into 1/2-inch pieces. Scatter the chives over the top.

Tips & Substitutions

• Tie it. Tying every 1 1/2 inches keeps the roast an even thickness so it cooks evenly.
• Use a thermometer. Tenderloin has little fat, so pull it at 140°F (60°C) and let the rest carry it to 145°F (63°C); going much past that dries it out.
• Sauce it. Serve with the pan juices or a spoonful of gravy.
• Horseradish. Pure prepared horseradish works as a side; check that the jar has no onion, garlic, or high-fructose corn syrup.
• Sides. Mashed potatoes and green beans round out a holiday plate.

Why This Works

• Infused oil for garlic flavor. Strained garlic-infused oil is low FODMAP, so the crust tastes of garlic with no garlic pieces in it.
• Sear first. A hot sear builds the brown crust before the roast goes into the oven.
• Pull early. Carryover heat finishes the roast while it rests.

Storage

Wrap leftover tenderloin tightly and refrigerate for up to 4 days. Slice it cold for sandwiches on gluten-free bread, or warm gently in a low oven so it does not overcook. Freeze slices for up to 2 months.