NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

1 tsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

4 oz Baby potatoes

1 cup Asparagus spears

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with 1 teaspoon of olive oil, salt, and pepper.

• 3

  Rub the herb and garlic mixture evenly over all sides of the beef tenderloin to create a thick crust.

• 4

  Halve the baby potatoes and place them on a parchment-lined baking sheet; toss with the remaining 1 teaspoon of olive oil and a pinch of salt.

• 5

  Roast the potatoes for 10 minutes, then move them to the edges of the pan and place the beef tenderloin in the center.

• 6

  Roast for 15-20 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 7

  During the last 8 minutes of roasting, add the trimmed asparagus spears to the baking sheet alongside the potatoes.

• 8

  Remove the pan from the oven and transfer the beef to a cutting board to rest for 5-10 minutes.

• 9

  Slice the beef into thick medallions and serve immediately with the roasted potatoes and asparagus.