NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and half of the olive oil to create a thick paste.

• 3

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

• 4

  Place the beef on the prepared baking sheet and roast for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 5

  While the beef is roasting, toss the asparagus spears with the remaining olive oil and a pinch of salt, then add them to the baking sheet for the final 10 minutes of cooking.

• 6

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

• 7

  Squeeze the fresh lemon juice over the roasted asparagus and serve alongside the sliced beef.