Low carb casseroles, side dishes, and dessert (of course) recipes do the best on the blog traffic-wise, but sometimes you need a recipe for an impressive meat course to go with them, and I’ve got you covered!
As an added bonus, this beef tenderloin recipe is great for people with dietary restrictions because it’s not only low carb, but also grain free, dairy free, egg free, nut free, Paleo, and even Whole 30 compliant!
This delicious whole roasted beef tenderloin recipe is one that I make pretty frequently for company (or when whole tenderloin goes on sale) because it’s both easy and impressive – definitely a win-win when you’re having guests.
Especially if you want to enjoy yourself with your company rather than spending the entire time slaving away in the kitchen! Ugh – yes please.
Another benefit to roasting a whole beef tenderloin when you’re planning to entertain is that it can sit a long time after coming out of the oven before serving – and can even be served at room temperature or chilled with a sauce if you want to prepare it in advance.
Since there is no bone and it’s a uniform size, it also lends itself perfectly to easy slicing and serving – another plus if you have a good sized group and don’t want to deal with carving a turkey or a bone-in ham.
Roasting a whole beef tenderloin can seem intimidating at first – after all it’s an expensive cut of meat that you don’t want to ruin! And while it can be the most sublime thing ever when cooked right, it can quickly take on a horrible, liver-like flavor and texture if you overcook it.
Don’t let that stop you from trying it though – it’s actually really easy if you follow a few simple rules.
A good meat thermometer is your friend in this case, but even if you don’t have one you can still get excellent results by paying close attention to your cooking time.
Another important factor is to make sure your tenderloin is well trimmed (especially of that tough, inedible silver skin) and a uniform thickness all the way across – otherwise the thinner tail end will be overcooked and the thicker end will be far too rare. TRAGIC.
Pretty much any grocery store meat department or butcher will trim it for you, but you can save a lot of money when you buy a tenderloin whole and trim it yourself – here’s a great tutorial on how to trim a whole beef tenderloin for roasting.
If I’m making a whole beef tenderloin for a large crowd, I’ll tuck the thinner tail end under and tie it to make a uniform roast (again, your butcher may even be willing to do that for you if you ask nicely!)
For this recipe I cut the tail off of the tenderloin so that I wouldn’t need any ties under the prosciutto. My finished roast was about 15 inches long which will serve about 10 – 12 people if you’re doing about 3-5 thin slices each.
No worries if you’re making it for smaller group – the leftovers are amazing cold with horseradish sauce or in all kinds of salad varieties. I’ve even cut it into cubes and turned it into Beef Stroganoff, beef stew, or an amazing chili con carne if we had a lot left over.
The flavor in this whole roasted beef tenderloin recipe comes from the paste of garlic and herbs that gets applied to the beef before you wrap it in the thin ribbons of prosciutto. Then the salty crust of crunchy prosciutto on top adds not only nice flavor but also a fun textural element – and it’s beautiful in the presentation.
This is definitely a low carb recipe that will impress your guests! But no need to wait until company is coming – make this anytime you can get a great deal on a whole tenderloin. You’re worth it dah-ling.
In case you’re planning a shindig using this recipe (and you should) here are some suggestions on what to serve it with:
Prosciutto-Wrapped Whole Roasted Beef Tenderloin
This impressive whole roasted beef tenderloin recipe is surprisingly easy to pull off! Low carb, grain free, nut free, egg free, dairy free, Paleo and Whole 30 compliant!
- Yield: 10 - 12 servings
- Category: Low Carb Beef Recipe
- Cuisine: Italian
- 1 raw, trimmed whole beef tenderloin (tail removed) – approximately 4lbs.
- 1 Tbsp raw garlic, finely chopped or crushed
- 1 Tbsp olive oil
- 1 Tbsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp fresh parsley, chopped
- 4 oz deli sliced prosciutto
- Preheat your oven to 425 degrees
- Place your tenderloin on a clean cutting board.
- In a small bowl, combine the garlic, olive oil, salt, pepper, and fresh parsley.
- Rub the garlic mixture all over and press into the tenderloin on all sides.
- Gently wrap the tenderloin in overlapping ribbons of prosciutto until covered.
- Place the tenderloin on a cookie sheet or roasting pan.
- Roast at 425 degrees (F) for 26 – 28 minutes for rare, 30 minutes for medium rare, 35-40 minutes for well done (it hurts me even to type those words but I know there are some of you that prefer it though I’ll never understand why!)
- Please remember that these times are a general guideline because ovens and thickness of the tenderloin can vary – it’s always best to check it with a meat thermometer to be sure it’s done the way you want.
- Remove from the oven and let rest for at least 10 minutes before slicing.
- Serve warm or cold.
Approx nutrition info for a 4 oz serving: 380 calories, 32g fat, 0g carbs, 29g protein
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