Name: Garlic Herb Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 37 min
Yield: 3-4
Cuisine: American
Ingredients: 1.5 lbs beef tenderloin; 3 tbsp olive oil; 4 cloves garlic; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 1.5 tsp kosher salt; 1 tsp black pepper; 2 tbsp butter

📋 Prep: 15 min 🔥 Cook: 20 min ⏱️ Total: 37 min 🍽️ Serves: 3-4 📊 Medium

Cooking Parameters

✓

What You'll Need

Dish & pan requirements for your Ninja Double Stack XL

Zone 2 • Lower Rack

Air Fry Basket

Size: air fry basket

✅ Fits perfectly

✅ Guaranteed Fit — Max dish size per rack: 12"W × 11.5"D × 4"H. All our recipes use dishes that actually fit your Ninja Double Stack XL DCT401.

💡 Use the air fry basket. The tenderloin should be at room temperature. Tie with kitchen twine for even shape. Resting is absolutely critical for this cut. Use a solid pan (not the basket) — this recipe contains liquids.

low-carb keto gluten-free high-protein

🥘 Ingredients

Main

1.5 lbs beef tenderloin (center-cut, tied)

Crust

3 tbsp olive oil
4 cloves garlic (minced)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
1.5 tsp kosher salt
1 tsp black pepper (freshly cracked)

Finish

2 tbsp butter (for finishing)

📝 Instructions

Remove tenderloin from fridge 45 minutes before cooking. Pat completely dry. Shared 💡 A cold center will not cook evenly. Room temp is crucial for even doneness.
Tie the tenderloin with kitchen twine every 2 inches for even shape. Shared 💡 Tying creates a uniform cylinder — no thin end overcooking while the thick end is raw.
Mix olive oil, garlic, rosemary, thyme, salt, and pepper into a paste. Rub all over the tenderloin. Shared 💡 Really massage the herb paste into every surface of the meat.
Preheat Ninja on Air Roast at 400°F for 5 minutes. Lower Oven 💡 Air Roast circulates heat for an even crust without the intense blast of Air Fry.
Place tenderloin in the pan. Roast at 400°F for 12 minutes. Lower Oven 💡 Do not open the door during this time — you want the crust to develop.
Check internal temp. For medium-rare (130°F), roast 5-8 more minutes. For medium (140°F), roast 8-10 more minutes. Lower Oven 💡 Temperature rises fast at the end — check every 2 minutes after the initial 12.
Top with butter, tent with foil, and rest 10 full minutes before slicing. Shared 💡 Ten minutes of rest is not optional. Cutting early loses all the precious juices.

💡 Ninja Tips

Tenderloin is lean — overcooking ruins it. Pull at 125°F for medium-rare (carryover to 130-135°F). A probe thermometer left in during cooking is ideal for precision. Tie the thin tail end under for uniform thickness.

Scaling: To double: cook a larger 2-3 lb tenderloin, add 5-8 minutes total. To halve: use a 12 oz tenderloin steak, reduce total time to 12-14 minutes.

Servings: 1

Scale:

📊 Nutrition (per serving)

Calories	420 cal
Protein	38g g
Carbohydrates	1g g
Total Fat	28g g
Dietary Fiber	0g g
Sugars	0g g
Sodium	620mg mg

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Garlic Herb Crusted Beef Tenderloin

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