NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

0.5 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup cremini mushrooms

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and allow the beef tenderloin to sit at room temperature for 15 minutes.

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the sea salt and black pepper.

• 3

  Pat the beef dry with a paper towel and rub it thoroughly with 0.5 tablespoon of ghee and the prepared garlic-herb mixture.

• 4

  Heat an oven-safe cast iron skillet over medium-high heat. Sear the beef for 2 minutes on each side until a deep golden crust forms.

• 5

  Transfer the skillet to the oven and roast for 10-12 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 6

  Remove the beef from the skillet and place it on a cutting board to rest for at least 10 minutes before slicing.

• 7

  While the beef rests, add the remaining 0.5 tablespoon of ghee to a pan over medium heat. Sauté the sliced mushrooms and trimmed asparagus for 5-7 minutes until tender.

• 8

  Finish the vegetables with a squeeze of fresh lemon juice and serve alongside the sliced beef tenderloin.