NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

1 tbsp finely ground coffee beans

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp ghee

1 cup asparagus spears

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, whisk together the finely ground coffee, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Pat the beef tenderloin completely dry with paper towels, then press the coffee rub firmly into all sides of the meat until well-coated.

• 4

  Place the asparagus spears on a small baking sheet, lightly coat with a tiny fraction of the ghee, and set aside.

• 5

  Heat the remaining ghee in a cast-iron or oven-safe skillet over medium-high heat until it begins to shimmer.

• 6

  Sear the steak for 2-3 minutes per side to develop a dark, aromatic crust.

• 7

  Transfer the skillet to the oven along with the tray of asparagus.

• 8

  Roast for 6-8 minutes, or until the steak reaches your desired level of doneness and the asparagus is tender.

• 9

  Remove the steak from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 10

  Drizzle the lemon juice over the roasted asparagus and serve alongside the sliced coffee-crusted steak.