NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin roast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 cup red beets

2 cup arugula

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the cubed red beets on the baking sheet, drizzle with a tiny amount of oil, and roast for 25 minutes until tender and slightly caramelized.

• 3

  Rub the beef tenderloin with 1 tsp olive oil, sea salt, black pepper, and dried thyme until evenly coated.

• 4

  Heat a cast-iron skillet over medium-high heat and sear the beef for 2 minutes on each side to develop a golden crust.

• 5

  Transfer the skillet to the oven and roast for 10 to 12 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 6

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the zesty dressing.

• 7

  Remove the beef from the oven and allow it to rest for 8 minutes before slicing against the grain into thin strips.

• 8

  Toss the arugula and roasted beets with the prepared dressing in a large bowl, then top with the sliced beef and fresh parsley.