Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb crust, served alongside golden potatoes and crisp asparagus for a sophisticated, savory meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

562kcal
Protein
58.1g
Fat
26.1g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef tenderloin

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 medium Red potato

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

  • 3

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

  • 4

    Toss the cubed red potato and trimmed asparagus spears in the remaining herb mixture until evenly coated.

  • 5

    Place the beef in the center of the baking sheet and surround it with the potatoes; roast for 10 minutes.

  • 6

    Add the asparagus to the pan and continue roasting for another 10-15 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

  • 7

    Transfer the beef to a cutting board and let it rest for at least 5-10 minutes to allow the juices to redistribute before slicing into medallions.

Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb crust, served alongside golden potatoes and crisp asparagus for a sophisticated, savory meal.

NUTRITION

562kcal
Protein
58.1g
Fat
26.1g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef tenderloin

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 medium Red potato

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

  • 3

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

  • 4

    Toss the cubed red potato and trimmed asparagus spears in the remaining herb mixture until evenly coated.

  • 5

    Place the beef in the center of the baking sheet and surround it with the potatoes; roast for 10 minutes.

  • 6

    Add the asparagus to the pan and continue roasting for another 10-15 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

  • 7

    Transfer the beef to a cutting board and let it rest for at least 5-10 minutes to allow the juices to redistribute before slicing into medallions.