NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrots

1 cup Green beans

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Pat the beef tenderloin dry with a paper towel and rub half of the garlic-herb oil mixture over all sides of the meat.

• 5

  Slice the carrots into 1/2-inch thick rounds and trim the ends off the green beans.

• 6

  In a separate bowl, toss the sliced carrots and green beans with the remaining garlic-herb oil mixture until well coated.

• 7

  Place the beef tenderloin in the center of the prepared baking sheet and arrange the vegetables in a single layer around it.

• 8

  Roast in the oven for 20-25 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are fork-tender.

• 9

  Transfer the beef to a cutting board and let it rest for 10 minutes to lock in the juices before slicing against the grain into medallions.