Seared Beef Tenderloin with Roasted Eggplant and Quinoa

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

Seared Beef Tenderloin with Roasted Eggplant and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Beef Tenderloin with Roasted Eggplant and Quinoa

Pan-seared beef tenderloin served over lemon-herb quinoa and tender roasted eggplant, finished with a sprinkle of juicy pomegranate arils.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
39.2g
Fat
18.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

3/4 cup Cooked Quinoa

1 cup Cubed Eggplant

1.5 tsp Olive Oil

2 tbsp Pomegranate Arils

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed eggplant with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and lightly browned.

  • 3

    While the eggplant roasts, ensure your quinoa is cooked and fluffy, then set it aside in a warm bowl.

  • 4

    Season the beef tenderloin with sea salt and cracked black pepper, then sear in a hot skillet with the remaining olive oil for 3-4 minutes per side for medium-rare.

  • 5

    Remove the beef from the skillet and let it rest on a cutting board for 5 minutes before slicing into medallions.

  • 6

    Fold the lemon juice and chopped fresh parsley into the warm quinoa to brighten the flavors.

  • 7

    Plate the lemon-herb quinoa, top with the roasted eggplant and sliced beef, and finish with a garnish of fresh pomegranate arils.

Seared Beef Tenderloin with Roasted Eggplant and Quinoa

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

Seared Beef Tenderloin with Roasted Eggplant and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Beef Tenderloin with Roasted Eggplant and Quinoa

Pan-seared beef tenderloin served over lemon-herb quinoa and tender roasted eggplant, finished with a sprinkle of juicy pomegranate arils.

NUTRITION

474kcal
Protein
39.2g
Fat
18.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

3/4 cup Cooked Quinoa

1 cup Cubed Eggplant

1.5 tsp Olive Oil

2 tbsp Pomegranate Arils

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Toss the cubed eggplant with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and lightly browned.

  • 3

    While the eggplant roasts, ensure your quinoa is cooked and fluffy, then set it aside in a warm bowl.

  • 4

    Season the beef tenderloin with sea salt and cracked black pepper, then sear in a hot skillet with the remaining olive oil for 3-4 minutes per side for medium-rare.

  • 5

    Remove the beef from the skillet and let it rest on a cutting board for 5 minutes before slicing into medallions.

  • 6

    Fold the lemon juice and chopped fresh parsley into the warm quinoa to brighten the flavors.

  • 7

    Plate the lemon-herb quinoa, top with the roasted eggplant and sliced beef, and finish with a garnish of fresh pomegranate arils.