NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin roast

0.25 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 cup Asparagus spears

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tbsp of olive oil, minced garlic, rosemary, thyme, 0.25 tsp salt, and 0.125 tsp pepper to create the herb rub.

• 3

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

• 4

  On the prepared baking sheet, toss the asparagus and sliced carrots with the remaining 0.5 tbsp of olive oil and the remaining salt and pepper.

• 5

  Spread the vegetables into a single layer, making space in the center to place the beef tenderloin.

• 6

  Roast for 20-25 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender.

• 7

  Remove from the oven and transfer the beef to a cutting board to rest for 10 minutes before slicing into thick medallions.