Description
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!
Scale
Ingredients
- 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
Instructions
- 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.
Notes
Approx nutrition info for a 4 oz serving: 380 calories, 32g fat, 0g carbs, 29g protein