In need of an easy and fast high-protein dinner that’s also delicious? Salted Garlic Rosemary Beef Tenderloin fits the bill. Tenderloin, the section of beef that filet mignon comes from, is prized for being both tender and lean. It is best when cooked quickly over high heat and without much fuss—just like this recipe calls for.
SALTED GARLIC ROSEMARY BEEF TENDERLOIN
- 1 lb beef tenderloin
- 1 sprig fresh rosemary
- 1 tsp minced garlic
- 1/2 c Real Salt natural sea salt
Preheat oven to 435° F, heat cast iron skillet to high heat.
Finely chop rosemary.
In a small bowl, mix salt, finely chopped rosemary, and minced garlic together. Massage salt mixture into the beef, covering all sides evenly.
In cast iron skillet, sear each side of the beef.
Transfer to oven. Bake at 435° F for 15 minutes or until internal temperature reaches 145° F. For more well done meat, cook until desired doneness is achieved.
Allow to rest in warm place for a few minutes prior to slicing. Serve with asparagus, as pictured, or your favorite accompaniments.