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Garlic and rosemary beef tenderloin

Garlic & Rosemary Beef Tenderloin

Thanksgiving is over, but the eating season has just begun!

Lots of celebrations centered around food are on the horizon, and they can be no fun for those of us with food restrictions, whether we need to be gluten-free, dairy-free, nut-free, soy-free, or fully Autoimmune Paleo (AIP).

However, it is 100% possible to have a great holiday season without crashing your hormones, blowing out your gut, and flaring up your symptoms.

I want to help you prevent post-holiday fatigue and mood crashes, so I put together a very special GLOW Autoimmune Holiday Cookbook, complete with recipes for drinks, main dishes, sides, and desserts!

Yes, desserts! And some yummy ones that are sure to please even the kids!

All of the meals are gluten, grain, dairy, and soy-free.

Plus, they are all filled with a ton of nutrients!

Many people struggle at this time of year with what to eat. And it is my sincere hope this will help you avoid getting sidetracked in your health.

Here’s one of the recipes that are featured in the Autoimmune Holiday Recipe Guide.

Enjoy a bloat-free, pain-free, joyful holiday season!

Garlic & Rosemary Beef Tenderloin
8 ingredients · 1 hour 50 minutes · 6 servings

INGREDIENTS

  • 3 pounds Beef Tenderloin
  • 1/4 cup Rosemary (chopped, fresh)
  • 1 tbsp Sea Salt (to taste)
  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 4 cups Mushrooms (any varieties or combination)
  • 1 cup Beef Broth

DIRECTIONS

  1. Preheat oven to 350F.
  2. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine.
  3. In a cast-iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
  4. Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
  5. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium-rare.)
  6. While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt to taste.
  7. Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow simmering until thick.
  8. Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
  9. Garnish serving platter with fresh rosemary if desired.

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