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–+ servings
Ebonie Garnica

Roast Beef Tenderloin with Coconut Aminos for Full GAPS

A Full GAPS occasion roast with plain coconut aminos, cider or white vinegar, ground garlic and black pepper. Sear in one chosen animal fat, roast to 145°F and rest ten minutes. One batch serves about eight to ten.
Print Recipe
Marinating, standing and resting 5 hours 10 minutes
Servings: 1 batch
Course: Full GAPS, Main Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 trimmed beef tenderloin each roast weighs 4 to 5 pounds
  • 1 cup plain coconut aminos original two-ingredient fermented coconut-sap and sea-salt seasoning
  • 1/4 cup cider vinegar or white vinegar choose one; cider vinegar is used in the directions
  • 2 tablespoons pure ground garlic single-ingredient ground garlic, not garlic salt
  • 1 tablespoon freshly ground black pepper for the whole roast
  • 2 tablespoons homemade ghee or the same amount of tallow or lard; choose one cooking fat. Ghee is dairy-derived.

Equipment

  • Shallow glass or ceramic marinating dish and cover
  • Measuring cups and spoons
  • Large heavy skillet that fits the roast
  • Tongs
  • Large rimmed baking sheet
  • Food thermometer suited to its use; an oven-safe probe if left inside the oven
  • Clean carving board, carving knife and serving platter
  • Shallow covered containers for leftovers

Method
 

  1. Marinate in the refrigerator. Put the tenderloin in the shallow dish. Mix the coconut aminos and chosen vinegar, pour over the meat, and coat it with the ground garlic and pepper. Cover and refrigerate for four hours, turning after two hours.
  2. Plan the hour before cooking. Take the covered dish out of the refrigerator one hour before cooking, as in the original method. Keep it away from heat while it stands. Heat the oven to 425°F with the rack in the middle position.
  3. Brown all four sides. Heat the skillet over medium-high heat for about two minutes. Add the chosen cooking fat and swirl it across the pan. Lift the roast from the marinade, letting excess liquid drip back into the dish. Sear for three to four minutes per side, turning with tongs until all four sides are golden brown. Discard the marinade that held the raw beef.
  4. Finish by temperature. Move the beef to the rimmed baking sheet. Put the thermometer tip in the thickest part of the meat. Begin checking after about 25 to 35 minutes, and continue roasting until the center reaches at least 145°F. Thickness and oven performance affect the time. A browned outside or a pink center cannot replace the temperature check.
  5. Rest, then carve. Transfer the roast to a clean board and leave it for ten minutes before slicing. Carve across the grain and serve warm.

Notes

Yield: One batch is one 4-to-5-pound tenderloin, about 8 to 10 servings. At 2×, use two roasts of that size for about 16 to 20 servings. Allow pan and oven space and check each roast separately; cooking time does not automatically double.
Timing: Four hours refrigerated marinating, one hour standing before cooking and ten minutes resting afterward total five hours ten minutes of waiting. Preparation, searing and oven roasting add time; a reliable total is not established for this temperature endpoint.
Temperature: Cook to at least 145°F in the thickest part, then rest ten minutes. Begin checking after about 25 to 35 minutes and allow additional roasting as needed. This version uses 145°F; the original culinary recipe uses 125°F. Color alone is not a temperature check.
Full GAPS: Use introduced ingredients, plain coconut aminos and cider or white vinegar. Tamari and soy sauce are not the GAPS alternative. Tenderloin is lean; keep animal fat, meat stock and soft connective tissues in the wider meal. This is not an early Intro preparation.
Fat: Choose two tablespoons ghee OR tallow OR lard for one batch. The alternatives use the same amount. Ghee is dairy-derived. Keep the marinade unchanged when choosing a different listed fat.
Storage: Refrigerate leftovers promptly in shallow containers and use within three to four days, or freeze portions. Reheat cooked leftovers to 165°F. Discard marinade that held the raw beef; no separate serving sauce is included.

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