NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

0.5 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium sweet potato

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. Toss them on one side of the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  In a small bowl, combine the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a herb paste.

• 6

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

• 7

  Remove the baking sheet from the oven. Move the potatoes to one side, place the beef tenderloin in the center, and add the trimmed asparagus to the remaining space.

• 8

  Return the sheet to the oven and roast for 15-20 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 9

  Remove from the oven and transfer the beef to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.

• 10

  Slice the beef into thick medallions and serve alongside the roasted sweet potatoes and asparagus.