NUTRITION

SERVINGS

INGREDIENTS

5.75 oz beef tenderloin

1 tsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus spears

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small bowl, mince the garlic and finely chop the fresh rosemary and thyme.

• 3

  Whisk together half of the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create a herb paste.

• 4

  Pat the beef tenderloin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 5

  Place the beef on the prepared baking sheet and roast for 15 to 20 minutes, or until it reaches your preferred level of doneness.

• 6

  While the beef roasts, toss the trimmed asparagus spears with the remaining olive oil and a pinch of salt.

• 7

  Add the asparagus to the baking sheet during the final 10 minutes of roasting.

• 8

  Remove from the oven and let the beef rest for at least 5 minutes before slicing against the grain.

• 9

  Finish the asparagus with a squeeze of fresh lemon juice and serve immediately.