NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

0.5 tbsp extra virgin olive oil

2 clove garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

3 oz baby potatoes

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them in a bowl with 0.25 tablespoons of olive oil and a pinch of the salt and pepper.

• 3

  Spread the potatoes onto the baking sheet and roast for 12 minutes.

• 4

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

• 5

  Rub the beef tenderloin evenly with the remaining olive oil, minced garlic, chopped herbs, and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the beef tenderloin and asparagus on the other side.

• 7

  Return the sheet to the oven and roast for 15-18 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Transfer the beef to a cutting board and let it rest for 5-10 minutes before slicing into medallions to serve with the vegetables.