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Seared Beef Tenderloin with Thyme

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant seared beef tenderloin with thyme is a sophisticated dish that celebrates high-quality ingredients and simple preparation. By quickly searing the meat over a high heat and slicing it thinly, you create a melt-in-the-mouth texture that rivals the finest Italian carpaccio. The infusion of woody thyme and cracked black pepper adds a fragrant, savoury depth to the lean beef, while the addition of zesty lemon juice brings a refreshing brightness to the plate.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy fats from extra-virgin olive oil. The inclusion of sprouted seeds and mixed salad leaves provides a satisfying crunch and a boost of nutrients without the need for heavy sauces. It makes a wonderful light lunch or a refined stater for a dinner party, served simply with sharp Romano shavings and lemon wedges for a final flourish.

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Ingredients for Seared Beef Tenderloin with Thyme

  • 12 black peppercorns

  • 1/2 Tbs. flaked sea salt

  • leaves from a few fresh thyme sprigs

  • 200g centre-cut beef tenderloin

  • 7 Tbs. extra-virgin olive oil

  • juice of 1 lemon, plus 4 wedges for serving

  • 2 handfuls of mixed salad leaves and sprouted seeds

  • 60g Romano cheese

How to make Seared Beef Tenderloin with Thyme

Grind the peppercorns and mix with the salt and thyme leaves. Rub the beef lightly with some of the olive oil, then rub the pepper mixture all over the beef. Heat a ridged cast-iron grill pan until very hot. Put the beef in the pan and sear on all sides, then remove from the pan and let cool.

Use a long, sharp knife to slice the beef as thinly as possible. Place the slices on a board and press them with the flat side of the knife blade to flatten each slice and make it bigger.

Cover the serving plates with the beef. Season, then drizzle with half the lemon juice. Toss the salad leaves and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, then shave the cheese on top. Drizzle with a little more olive oil and serve with the lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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