New Year's Eve Keto Beef Tenderloin Roast Dinner

This succulent beef roast skillet is everything you need for a holiday dinner. The tenderloin is simply seasoned with mustard, freshly cracked black pepper, and salt. The secret is in the butter pieces sitting on top of the meat, melting slowly and seeping into the meat fibers. The beautiful beef tenderloin is roasted on a bed of mushrooms and brussel sprouts, absorbing all the juices dripping from the meat. This meal is guaranteed to impress your guests, making it a memorable Keto New Year's Eve dinner for everyone.

Can you replace/omit the mushrooms or brussel sprouts?

We don't recommend omitting or replacing the mushrooms because they are unique and add an umami flavor that complements the beef. The brussel sprouts, however, are optional. You can omit them or replace them with another vegetable. Some other options include asparagus, broccoli florets, and cauliflower florets.

How long do you need to roast this beef tenderloin for?

This whole dinner can be prepped and cooked in under an hour. The roasting time, however, depends on the size, weight, and width of the tenderloin. A small tenderloin needs anywhere from 20- 30 minutes, while a large piece might need up to 40 minutes to cook. These times refer to a medium-rare to a medium level of doneness. If you aim for a well-done tenderloin, you will have to increase the cooking time by 5-10 minutes.

How many servings does this recipe yield?

This depends on how many other Keto new year's recipes are on the table. If there are other main courses present, then this skillet can serve 8 small portions. However, if this skillet is the star dish, expect 4 satiating servings.

Net Carbs

5.2 g
Fiber

3.2 g
Total Carbs

9.1 g
Protein

95.8 g
Fats

61.5 g

985 cals

Quantity

Serving Size

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Mushrooms, raw

12 oz
Brussels sprouts, cooked from fresh

10 oz
Olive oil

1 tbsp
Garlic

1 clove
crushed red pepper flakes

1 tsp
Fresh thyme

2 Sprig
Salt

1 tsp
Beef tenderloin

3 lb
Butter, salted

2 tbsp
Dijon mustard

1 tbsp
Black pepper, ground

0.5 tbsp

Step 1

Preheat your oven to 475 F/ 250 C. wipe the mushrooms with a damp towel and place them in an oven-safe skillet. Slice the brussel sprouts in half, and transfer them to the skillet.
Step 2

Mince the garlic and add it to the vegetables. Add the olive oil, ½ tsp salt, crushed red pepper, and thyme. Toss to combine.
Step 3

Rub the beef with mustard, and season with ½ tsp of salt and black pepper. Place the beef loin on top of the vegetables. Slice the butter and add it to the top of the meat.
Step 4

Transfer the skillet to the oven. Roast until the beef register 120-125 F for medium-rare, about 25-35 minutes. Take the skillet out of the oven and place it on the counter.
Step 5

Cover the skillet with aluminum foil. Let it rest for 10 minutes before slicing. Serve it immediately.