Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

Savor a beautifully seared beef tenderloin encrusted with fragrant herbs and a light whole wheat breadcrumb coating, paired with a medley of roasted carrots and parsnips. This dish combines a luscious beef center with earthy, caramelized vegetables for a satisfying, clean meal.

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NUTRITION

459kcal
Protein
37.2g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tenderloin

1 medium Carrot

1 medium Parsnip

0.5 oz Whole Wheat Breadcrumbs

1 tsp Dijon Mustard

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season lightly with salt and pepper.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with chopped rosemary, thyme, and minced garlic.

  • 4

    Brush the tenderloin with Dijon mustard, then press the herb and breadcrumb mixture evenly over the top to form a crust.

  • 5

    Heat an oven-safe skillet over medium-high heat and sear the tenderloin on all sides until a golden crust forms.

  • 6

    Transfer the skillet to the preheated oven and roast the beef for about 8-10 minutes for medium-rare, or adjust cooking time to achieve your desired doneness.

  • 7

    Meanwhile, peel and chop the carrot and parsnip into evenly sized pieces.

  • 8

    Toss the vegetables with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 9

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 10

    Let the beef rest for 5 minutes before slicing, then serve alongside the roasted root vegetables.

Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Roasted Root Vegetables

Savor a beautifully seared beef tenderloin encrusted with fragrant herbs and a light whole wheat breadcrumb coating, paired with a medley of roasted carrots and parsnips. This dish combines a luscious beef center with earthy, caramelized vegetables for a satisfying, clean meal.

NUTRITION

459kcal
Protein
37.2g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tenderloin

1 medium Carrot

1 medium Parsnip

0.5 oz Whole Wheat Breadcrumbs

1 tsp Dijon Mustard

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season lightly with salt and pepper.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with chopped rosemary, thyme, and minced garlic.

  • 4

    Brush the tenderloin with Dijon mustard, then press the herb and breadcrumb mixture evenly over the top to form a crust.

  • 5

    Heat an oven-safe skillet over medium-high heat and sear the tenderloin on all sides until a golden crust forms.

  • 6

    Transfer the skillet to the preheated oven and roast the beef for about 8-10 minutes for medium-rare, or adjust cooking time to achieve your desired doneness.

  • 7

    Meanwhile, peel and chop the carrot and parsnip into evenly sized pieces.

  • 8

    Toss the vegetables with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 9

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 10

    Let the beef rest for 5 minutes before slicing, then serve alongside the roasted root vegetables.