35+ Mouthwetring Spring Beef Tenderloin Recipes to Try This Season

Spring is a time for renewal, and what better way to celebrate the season than by cooking up some mouthwatering beef tenderloin recipes?

Whether you’re planning a festive Easter meal, a spring gathering with friends, or simply looking for a sophisticated dish to enjoy with your family, beef tenderloin is the perfect centerpiece.

Tender, juicy, and full of flavor, this cut of beef can be prepared in countless ways to suit any palate.

In this article, we’ve rounded up over 35 spring-inspired beef tenderloin recipes that will elevate your meals and bring the fresh flavors of the season right to your table.

35+ Mouthwetring Spring Beef Tenderloin Recipes to Try This Season

Spring brings an abundance of fresh ingredients, and beef tenderloin is the perfect protein to showcase these vibrant flavors.

Whether you prefer your tenderloin roasted, grilled, or seared, there’s a recipe here for every occasion.

These 35+ spring beef tenderloin recipes will add a delicious and elegant touch to your springtime gatherings, ensuring your meals are both memorable and mouthwatering.

Don’t wait for a special occasion – treat yourself to a delicious beef tenderloin dinner that celebrates the best of the season!

Grilled Beef Tenderloin with Asparagus and Lemon Herb Butter

This dish combines the tender, juicy flavor of grilled beef tenderloin with crisp, grilled asparagus and a zesty lemon herb butter. It’s a fresh, springtime meal that’s full of flavor and perfect for a keto lunch. The combination of tender beef and seasonal vegetables will make this a go-to dish for warm days.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the beef tenderloin steaks with olive oil, then season with salt, pepper, and garlic powder.
3. Toss the asparagus with olive oil, salt, and pepper.
4. Grill the beef for 3-4 minutes on each side for medium-rare, or longer for desired doneness.
5. Grill the asparagus for 5-7 minutes until tender and slightly charred.
6. In a small bowl, mix softened butter with lemon zest, parsley, thyme, and a pinch of salt.
7. Remove the beef from the grill and let rest for 5 minutes before serving. Top each steak with a dollop of lemon herb butter.
8. Serve the grilled beef tenderloin with the asparagus on the side.

This grilled beef tenderloin with asparagus and lemon herb butter offers a refreshing, flavorful lunch that’s packed with protein and healthy fats, making it an ideal low-carb keto meal. The combination of the tender beef and the light citrusy butter makes for a satisfying dish, perfect for a springtime gathering or a solo lunch that feels indulgent yet wholesome.

Beef Tenderloin Salad with Avocado and Roasted Veggies

This beef tenderloin salad is the perfect blend of tender beef, creamy avocado, and a variety of roasted vegetables, all tossed together in a light, tangy vinaigrette. The salad is fresh, flavorful, and filling, making it an excellent low-carb keto option for lunch. The roasted veggies add depth and natural sweetness to balance the savory beef.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 avocado, sliced
• 1/2 cup red onion, thinly sliced
• 1 cup bell peppers, sliced
• 1 tbsp olive oil (for veggies)
• Salt and pepper, to taste
• 2 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 400°F (200°C). Place the bell peppers, onions, and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
2. While the vegetables roast, season the beef tenderloin steaks with salt, pepper, and garlic powder.
3. Heat a skillet over medium-high heat, and cook the beef for 3-4 minutes on each side until desired doneness.
4. Let the beef rest for a few minutes, then slice it thinly.
5. In a large bowl, combine the roasted vegetables, sliced avocado, cucumber, and red onion.
6. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
7. Toss the salad with the dressing, and top with the sliced beef tenderloin.

This Beef Tenderloin Salad with Avocado and Roasted Veggies is a refreshing and nutrient-packed lunch that’s both low in carbs and rich in healthy fats. The roasted vegetables add a warm, savory element to the cool avocado and crisp cucumber, while the tender beef provides a satisfying protein boost. This salad is a great way to enjoy a nutrient-dense meal that fits perfectly into a keto diet.

Beef Tenderloin with Garlic Spinach and Mushrooms

This beef tenderloin recipe is paired with a flavorful garlic spinach and mushroom sauté, creating a rich, satisfying meal with plenty of flavors and textures. The earthy mushrooms and garlicky spinach complement the tenderness of the beef, and the entire dish is a low-carb, keto-friendly lunch option that’s hearty and delicious.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• 1/4 cup heavy cream
• 1 tbsp fresh thyme, chopped
• 1 tbsp parmesan cheese, grated (optional)

Instructions:

1. Season the beef tenderloin steaks with salt, pepper, and thyme.
2. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the steaks for 3-4 minutes per side for medium-rare, or adjust for your desired level of doneness. Remove the steaks from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic and mushrooms until the mushrooms are tender, about 5-7 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste. Allow the mixture to simmer for 2-3 minutes, thickening slightly.
6. Serve the beef tenderloin steaks with the garlic spinach and mushroom mixture on top.

Beef tenderloin with garlic spinach and mushrooms is a satisfying keto lunch that delivers on flavor and texture. The combination of savory beef, rich mushrooms, and tender spinach creates a meal that’s not only delicious but also perfectly aligned with a low-carb, high-fat keto diet. The heavy cream adds a creamy finish, making this dish indulgent without compromising your dietary goals. It’s an elegant yet easy-to-make meal, ideal for a spring lunch or any occasion that calls for a comforting yet healthy meal.

Beef Tenderloin with Zucchini Noodles and Pesto

dish features tender beef tenderloin paired with fresh zucchini noodles, all drizzled with a vibrant basil pesto sauce. It’s a fresh and light option that still feels indulgent. The zucchini noodles are a great low-carb alternative to pasta, and the pesto brings a burst of flavor to complement the beef.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil leaves, for garnish

Instructions:

1. Season the beef tenderloin steaks with salt and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the beef for 3-4 minutes per side, or to your desired doneness. Let the beef rest for a few minutes before slicing.
3. In the same skillet, add the remaining olive oil and sauté the zucchini noodles for 2-3 minutes until slightly tender.
4. Toss the noodles with the pesto until evenly coated.
5. Serve the beef tenderloin slices over the zucchini noodles and garnish with fresh basil.

Beef tenderloin with zucchini noodles and pesto is a light yet flavorful keto meal that captures the essence of spring. The pesto provides a fresh, herbal note that pairs wonderfully with the tender beef, while the zucchini noodles offer a satisfying alternative to traditional pasta. This dish is an excellent choice for anyone following a low-carb or keto diet, as it’s packed with flavor without the carbs.

Beef Tenderloin with Avocado and Cucumber Salad

This salad combines slices of tender beef tenderloin with creamy avocado, crisp cucumber, and a refreshing lemon dressing. It’s a light, vibrant dish perfect for spring, packed with healthy fats and protein, and low in carbs—making it a great keto lunch option.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes on each side or until desired doneness. Let the beef rest for 5 minutes, then slice thinly.
2. In a bowl, combine the avocado, cucumber, and red onion.
3. Drizzle olive oil and lemon juice over the salad and toss gently.
4. Serve the sliced beef over the salad, topping with a little extra salt and pepper.

Beef tenderloin with avocado and cucumber salad is a refreshing and light meal that’s perfect for a spring lunch. The creamy avocado and crisp cucumber add freshness to the dish, while the tender beef provides a satisfying protein boost. The lemon dressing ties everything together, making it a flavorful and nourishing low-carb, keto-friendly meal.

Beef Tenderloin with Cauliflower Mash

This comforting keto-friendly dish features beef tenderloin paired with creamy cauliflower mash. The cauliflower mash mimics mashed potatoes without the carbs, and it perfectly complements the richness of the beef, creating a satisfying yet healthy lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 medium cauliflower, cut into florets
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 2 tbsp olive oil (for cooking beef)

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 3-4 minutes per side or until desired doneness. Let the beef rest for 5 minutes.
2. While the beef cooks, steam the cauliflower florets until tender (about 10-15 minutes).
3. In a blender or food processor, blend the cauliflower with butter and heavy cream until smooth. Season with salt and pepper to taste.
4. Serve the beef tenderloin on top of the cauliflower mash for a comforting, low-carb meal.

Beef tenderloin with cauliflower mash is the ultimate comfort food for keto enthusiasts. The cauliflower mash provides the creaminess of mashed potatoes without the carbs, making it the perfect side dish to accompany the rich and flavorful beef tenderloin. This dish is filling, satisfying, and low in carbs, making it ideal for anyone following a keto diet.

Beef Tenderloin with Roasted Brussels Sprouts

In this dish, beef tenderloin is served alongside roasted Brussels sprouts, creating a perfect balance of protein and vegetables. The Brussels sprouts, caramelized with olive oil and garlic, pair beautifully with the savory beef, making for a hearty, low-carb meal that’s perfect for a spring lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic, salt, and pepper. Roast for 20-25 minutes, turning halfway, until crispy and golden.
2. Season the beef tenderloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 3-4 minutes per side, or until desired doneness.
3. Serve the beef tenderloin alongside the roasted Brussels sprouts.

Beef tenderloin with roasted Brussels sprouts is a satisfying and nutrient-packed keto meal. The Brussels sprouts provide a rich, savory side that complements the tender, flavorful beef. Roasting the sprouts brings out their natural sweetness and makes them the perfect low-carb accompaniment to the beef. This dish is simple yet elegant, making it ideal for a spring lunch.

Beef Tenderloin with Garlic Butter Broccoli

This dish features juicy beef tenderloin paired with garlic butter broccoli, creating a rich, flavorful keto-friendly meal. The garlic butter adds depth to the crispy, roasted broccoli, which contrasts beautifully with the tender beef.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil (for cooking beef)

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 3-4 minutes per side, or until desired doneness. Let the beef rest for 5 minutes.
2. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Steam or roast the broccoli florets until tender, then toss with the garlic butter and season with salt and pepper.
4. Serve the beef tenderloin with the garlic butter broccoli on the side.

Beef tenderloin with garlic butter broccoli is a flavorful and satisfying keto meal that’s perfect for spring. The garlic butter adds a rich, savory touch to the broccoli, making it a delicious and healthy side. Paired with the tender beef, this dish provides a perfect balance of protein and veggies, making it a great option for a low-carb lunch.

Beef Tenderloin with Roasted Sweet Potatoes

While sweet potatoes are slightly higher in carbs, this dish is still keto-friendly in moderation, and it provides a balance of flavor and nutrition. The tender beef pairs with roasted sweet potatoes and a light herb seasoning for a well-rounded, comforting lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, rosemary, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Season the beef tenderloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 3-4 minutes per side.
3. Serve the beef tenderloin with roasted sweet potatoes.

Beef tenderloin with roasted sweet potatoes is a satisfying, comforting dish that’s perfect for a keto lunch. The rich flavor of the beef combines beautifully with the sweet, earthy notes of the roasted sweet potatoes. This meal offers a healthy dose of protein and fiber, making it an ideal option for those looking to enjoy a balanced low-carb meal.

Beef Tenderloin with Roasted Sweet Potatoes

While sweet potatoes are slightly higher in carbs, this dish is still keto-friendly in moderation, and it provides a balance of flavor and nutrition. The tender beef pairs with roasted sweet potatoes and a light herb seasoning for a well-rounded, comforting lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, rosemary, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Season the beef tenderloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 3-4 minutes per side.
3. Serve the beef tenderloin with roasted sweet potatoes.

Beef tenderloin with roasted sweet potatoes is a satisfying, comforting dish that’s perfect for a keto lunch. The rich flavor of the beef combines beautifully with the sweet, earthy notes of the roasted sweet potatoes. This meal offers a healthy dose of protein and fiber, making it an ideal option for those looking to enjoy a balanced low-carb meal.

Beef Tenderloin with Spinach and Feta Stuffed Mushrooms

In this dish, beef tenderloin is paired with savory, spinach and feta-stuffed mushrooms for a delightful combination of rich flavors and textures. The mushrooms act as a perfect vehicle for the creamy feta and spinach filling, while the beef provides the protein needed for a satisfying lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 6 large mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. In a skillet, sauté the spinach in olive oil until wilted, about 2-3 minutes. Remove from heat and stir in the crumbled feta cheese. Season with salt and pepper.
3. Stuff each mushroom cap with the spinach and feta mixture.
4. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side until the desired doneness is reached. Let the beef rest for 5 minutes.
5. Bake the stuffed mushrooms in the oven for 10-12 minutes until the mushrooms are tender and the stuffing is golden.
6. Serve the beef tenderloin alongside the stuffed mushrooms.

Beef tenderloin with spinach and feta-stuffed mushrooms offers a satisfying, low-carb meal with a delightful blend of savory flavors. The mushrooms, with their creamy spinach and feta filling, are a perfect complement to the tender beef, creating a balanced and indulgent meal that’s ideal for keto lunch lovers.

Beef Tenderloin with Tomato Basil Salad

This fresh and vibrant salad pairs tender beef tenderloin with juicy tomatoes and fragrant basil, making it a perfect light keto lunch for spring. The homemade balsamic dressing ties the dish together, adding a burst of flavor while keeping the carbs low.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side until desired doneness. Let the beef rest for 5 minutes before slicing.
2. In a bowl, combine the cherry tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine.
3. Serve the sliced beef tenderloin over the tomato basil salad.

Beef tenderloin with tomato basil salad is a refreshing and simple dish that’s perfect for a spring lunch. The juicy tomatoes and fragrant basil enhance the tender beef, while the balsamic dressing adds a tangy finish. This meal is full of fresh flavors and low in carbs, making it an excellent choice for anyone following a keto diet.

Beef Tenderloin with Garlic-Parmesan Cauliflower Rice

his keto-friendly dish features tender beef tenderloin served alongside garlic Parmesan cauliflower rice. The cauliflower rice mimics traditional rice, providing a low-carb alternative, while the garlic and Parmesan add a burst of savory flavor.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 cups cauliflower rice
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil, divided
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side until the desired doneness is reached. Let the beef rest for 5 minutes.
2. In the same skillet, heat 1 tbsp olive oil and sauté the garlic for 1-2 minutes until fragrant.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes until tender. Stir in Parmesan cheese and season with salt and pepper.
4. Serve the beef tenderloin with the garlic Parmesan cauliflower rice.

Beef tenderloin with garlic Parmesan cauliflower rice is a flavorful and satisfying keto meal. The cauliflower rice provides a light yet hearty side that complements the rich beef, while the garlic and Parmesan create a savory, indulgent flavor. This dish is low in carbs and a great alternative to traditional rice, making it a perfect lunch for those following a keto lifestyle.

Beef Tenderloin with Roasted Garlic Brussels Sprouts and Bacon

This hearty, low-carb meal pairs beef tenderloin with roasted Brussels sprouts and crispy bacon for a dish that’s packed with flavor. The smoky bacon and roasted garlic bring out the natural sweetness of the Brussels sprouts, making it a perfect complement to the tender beef.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic, salt, and pepper. Roast for 20-25 minutes, turning halfway through.
2. While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
3. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side or until the desired doneness is achieved.
4. Serve the beef tenderloin with the roasted Brussels sprouts and top with crispy bacon bits.

Beef tenderloin with roasted garlic Brussels sprouts and bacon is a savory, satisfying meal that’s packed with rich flavors. The crispy bacon and roasted garlic elevate the Brussels sprouts, while the tender beef provides the perfect balance of protein. This dish is a hearty, low-carb meal that’s perfect for keto enthusiasts.

Beef Tenderloin Lettuce Wraps with Avocado and Lime

This light and refreshing lunch features beef tenderloin slices wrapped in crunchy lettuce leaves, topped with creamy avocado, and finished with a squeeze of fresh lime. It’s a perfect keto meal for those who want a fresh, low-carb option that’s full of flavor.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 avocado, sliced
• 1 lime, cut into wedges
• 4 large lettuce leaves (e.g., romaine or butter lettuce)
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side, or until the desired doneness is reached. Let the beef rest for 5 minutes.
2. Slice the beef thinly and arrange the slices in the center of each lettuce leaf.
3. Top with avocado slices and squeeze fresh lime juice over the top.
4. Serve the beef tenderloin lettuce wraps as a refreshing, low-carb lunch.

Beef tenderloin lettuce wraps with avocado and lime offer a fresh, vibrant, and keto-friendly lunch. The crunchy lettuce and creamy avocado balance perfectly with the tender beef, while the lime adds a zesty kick. These wraps are a great option for anyone seeking a light, satisfying meal that’s full of healthy fats and protein.

Beef Tenderloin with Herb-Crusted Roasted Vegetables

This dish features beef tenderloin served alongside a medley of herb-crusted roasted vegetables, making for a satisfying, low-carb keto meal. The vegetables, including zucchini, bell peppers, and onions, are roasted with a blend of herbs and olive oil, providing a flavorful side to the tender beef.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced vegetables with olive oil, oregano, thyme, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until tender and golden.
2. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side, or until the desired doneness is reached.
3. Serve the beef tenderloin with the herb-crusted roasted vegetables.

Beef tenderloin with herb-crusted roasted vegetables is a flavorful, filling low-carb meal that pairs tender beef with savory, roasted veggies. The herbs enhance the natural sweetness of the vegetables, creating a delightful side to the rich beef. This dish is an excellent choice for anyone following a keto diet, offering a satisfying and healthy lunch option.

Beef Tenderloin with Garlic Herb Butter and Asparagus

This recipe combines succulent beef tenderloin with a rich garlic herb butter, served alongside roasted asparagus. The garlic butter adds a savory, rich flavor to the beef, while the asparagus offers a crisp, refreshing contrast. It’s a simple yet indulgent low-carb lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes until tender and lightly browned.
2. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side, or until your desired doneness.
3. In a small pan, melt the butter and add garlic. Sauté for 1-2 minutes until fragrant. Stir in fresh parsley.
4. Once the beef is done, drizzle the garlic herb butter over the steaks and serve with roasted asparagus on the side.

Beef tenderloin with garlic herb butter and asparagus is a rich, flavorful keto lunch that’s easy to prepare. The savory butter complements the tender beef, while the roasted asparagus adds a crisp, fresh element. This meal is perfect for anyone looking for a quick, satisfying low-carb lunch with plenty of taste.

Beef Tenderloin with Roasted Eggplant and Tahini Sauce

In this dish, tender beef tenderloin is paired with roasted eggplant, then topped with a creamy tahini sauce. The eggplant provides a hearty, savory side, while the tahini sauce adds a rich, nutty flavor that pairs beautifully with the beef. This recipe offers a unique twist on classic keto fare.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 medium eggplant, sliced
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tsp cumin (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant slices with olive oil, salt, and pepper, and roast for 20-25 minutes, flipping halfway, until tender and golden.
2. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side or until your desired doneness is achieved.
3. In a small bowl, mix the tahini with lemon juice, salt, pepper, and a pinch of cumin, if using, to make the sauce.
4. Serve the beef tenderloin alongside the roasted eggplant and drizzle the tahini sauce over the top.

Beef tenderloin with roasted eggplant and tahini sauce offers a unique and flavorful keto lunch that’s full of contrasts. The creamy tahini sauce enhances the savory eggplant and tender beef, making for a rich and satisfying meal. It’s an ideal low-carb option for those who enjoy bold flavors and healthy fats.

Beef Tenderloin with Avocado and Tomato Salsa

This fresh and vibrant recipe pairs grilled beef tenderloin with a zesty avocado and tomato salsa. The salsa, made with ripe tomatoes, creamy avocado, and a squeeze of lime, perfectly complements the rich flavor of the beef. This dish is light, refreshing, and perfect for spring.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Grill or pan-sear the steaks for 3-4 minutes per side, or until they reach your desired doneness.
2. In a bowl, combine the avocado, tomatoes, onion, cilantro, lime juice, salt, and pepper to make the salsa.
3. Once the beef is done, let it rest for a few minutes before slicing. Serve the sliced beef with the avocado and tomato salsa on top.

Beef tenderloin with avocado and tomato salsa is a fresh and flavorful dish that’s light yet satisfying. The creamy avocado and tangy salsa pair perfectly with the tender beef, creating a well-rounded meal that’s both keto-friendly and full of healthy fats. It’s an ideal low-carb lunch for a warm day.

Beef Tenderloin Stir-Fry with Bell Peppers and Mushrooms

This vibrant stir-fry features tender beef tenderloin cooked with bell peppers and mushrooms, creating a quick and easy low-carb meal. The beef is stir-fried with fresh vegetables in a savory sauce, making for a deliciously healthy dish that’s perfect for a keto lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each), thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and ginger and sauté for 1 minute until fragrant. Add the bell peppers and mushrooms, and stir-fry for 4-5 minutes until tender.
3. Return the beef to the skillet, pour in the soy sauce, and toss everything together. Stir-fry for an additional 2 minutes, then season with salt and pepper.
4. Serve hot as a quick and flavorful stir-fry.

tenderloin stir-fry with bell peppers and mushrooms is a quick and satisfying keto meal. The stir-fried vegetables add crunch and freshness, while the savory sauce and tender beef create a well-balanced, flavorful dish. This low-carb lunch is both filling and nutrient-packed, making it an excellent choice for keto dieters.

Beef Tenderloin with Roasted Garlic Mashed Cauliflower

This comforting recipe features juicy beef tenderloin served with creamy roasted garlic mashed cauliflower. The cauliflower mimics mashed potatoes, offering a low-carb alternative without sacrificing the creamy texture and rich flavor. Paired with the tender beef, it makes for a hearty and satisfying lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 1 head cauliflower, cut into florets
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the cauliflower florets with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender.
2. Meanwhile, season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side, or until desired doneness.
3. Once the cauliflower is roasted, blend it in a food processor with butter, heavy cream, garlic, salt, and pepper until smooth and creamy.
4. Serve the beef tenderloin with a generous scoop of roasted garlic mashed cauliflower.

Beef tenderloin with roasted garlic mashed cauliflower is a satisfying and comforting low-carb lunch that feels indulgent yet light. The creamy cauliflower mash serves as the perfect side to the rich, tender beef. This dish is both keto-friendly and packed with healthy fats, making it an ideal choice for a filling, low-carb meal.

Beef Tenderloin Salad with Arugula and Parmesan

This fresh and simple salad features beef tenderloin slices served over peppery arugula, topped with shaved Parmesan cheese and drizzled with a tangy balsamic vinaigrette. It’s a light yet flavorful dish that’s perfect for a low-carb keto lunch.

Ingredients:

• 2 beef tenderloin steaks (6-8 oz each)
• 2 cups arugula
• 1/4 cup Parmesan cheese, shaved
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Season the beef tenderloin steaks with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side until desired doneness.
2. Let the beef rest for a few minutes before slicing thinly.
3. In a large bowl, toss the arugula with olive oil, balsamic vinegar, salt, and pepper.
4. Serve the sliced beef on top of the arugula salad and garnish with Parmesan cheese.

Beef tenderloin salad with arugula and Parmesan is a fresh and light keto-friendly meal that combines rich flavors with vibrant greens. The peppery arugula and tangy balsamic vinaigrette complement the savory beef, making this a perfect spring lunch option. It’s an elegant yet simple dish that’s low in carbs and full of flavor.

Note: More recipes are coming soon