Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

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

Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

Savor tender, juicy beef tenderloin roasted to perfection with aromatic garlic and fresh herbs, paired with perfectly sautéed mushrooms and crispy Brussels sprouts for a balanced plate that's both hearty and vibrant.

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NUTRITION

380kcal
Protein
34.4g
Fat
19.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Tenderloin

1 cup Sliced Mushrooms

1 tsp Olive Oil (for mushrooms)

1 cup halved Brussels Sprouts

1 tsp Olive Oil (for Brussels sprouts)

2 cloves Garlic, minced

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the beef tenderloin generously with salt, black pepper, minced garlic, chopped thyme, and rosemary.

  • 3

    Place the beef in a roasting pan and roast in the oven for about 15-20 minutes or until it reaches your desired level of doneness. Let it rest for 5 minutes after removing from the oven.

  • 4

    While the beef is roasting, heat a non-stick skillet over medium heat. Add 1 teaspoon of olive oil and sauté the sliced mushrooms until they are soft and lightly browned, about 4-5 minutes. Season with a pinch of salt.

  • 5

    In another pan (or after removing mushrooms), heat 1 teaspoon of olive oil over medium-high heat. Add the halved Brussels sprouts cut side down and cook until crispy and caramelized, about 6-7 minutes. Season with salt and pepper.

  • 6

    Slice the rested beef tenderloin and plate along with the sautéed mushrooms and crispy Brussels sprouts. Garnish with additional fresh herbs if desired, and serve warm.

Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

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

Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Beef Tenderloin with Sautéed Mushrooms and Crispy Brussels Sprouts

Savor tender, juicy beef tenderloin roasted to perfection with aromatic garlic and fresh herbs, paired with perfectly sautéed mushrooms and crispy Brussels sprouts for a balanced plate that's both hearty and vibrant.

NUTRITION

380kcal
Protein
34.4g
Fat
19.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Tenderloin

1 cup Sliced Mushrooms

1 tsp Olive Oil (for mushrooms)

1 cup halved Brussels Sprouts

1 tsp Olive Oil (for Brussels sprouts)

2 cloves Garlic, minced

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the beef tenderloin generously with salt, black pepper, minced garlic, chopped thyme, and rosemary.

  • 3

    Place the beef in a roasting pan and roast in the oven for about 15-20 minutes or until it reaches your desired level of doneness. Let it rest for 5 minutes after removing from the oven.

  • 4

    While the beef is roasting, heat a non-stick skillet over medium heat. Add 1 teaspoon of olive oil and sauté the sliced mushrooms until they are soft and lightly browned, about 4-5 minutes. Season with a pinch of salt.

  • 5

    In another pan (or after removing mushrooms), heat 1 teaspoon of olive oil over medium-high heat. Add the halved Brussels sprouts cut side down and cook until crispy and caramelized, about 6-7 minutes. Season with salt and pepper.

  • 6

    Slice the rested beef tenderloin and plate along with the sautéed mushrooms and crispy Brussels sprouts. Garnish with additional fresh herbs if desired, and serve warm.