YOUR SOLIN GENERATED RECIPE
Garlic-Herb Tenderloin Tips with Roasted Potato Squash Medley
Savor the delicate flavors of succulent beef tenderloin tips, perfectly seasoned with garlic and fresh herbs, paired with a colorful medley of roasted baby potatoes, acorn squash, and red bell pepper. This dish combines a robust, hearty protein source with the natural sweetness and crisp texture of roasted vegetables, all lightly drizzled with olive oil for a harmonious balance of taste and nutrition.
INGREDIENTS
5 ounces Beef Tenderloin Tips
100 grams Baby Potatoes
100 grams Acorn Squash
50 grams Red Bell Pepper
2 Garlic Cloves
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Cut baby potatoes in halves and acorn squash into 1-inch cubes. Slice red bell pepper into strips.
In a large bowl, toss the potatoes, squash, and red bell pepper with olive oil, salt, pepper, and half of the chopped garlic.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, season the beef tenderloin tips with salt, pepper, remaining minced garlic, rosemary, and thyme.
Heat a skillet over medium-high heat. Sear the beef tenderloin tips for about 3-4 minutes on each side or until they reach your desired level of doneness.
Plate the tenderloin tips alongside the roasted vegetable medley and serve immediately.