NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 tsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a small bowl, mince the garlic and finely chop the rosemary and thyme.

• 3

  Combine the minced garlic, herbs, sea salt, black pepper, and half of the olive oil to create a thick paste.

• 4

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

• 5

  Place the beef on the prepared baking sheet and roast for 10 minutes.

• 6

  While the beef is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 7

  Add the asparagus to the baking sheet around the beef and continue roasting for another 8 to 12 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove from the oven and let the beef rest on a cutting board for at least 5 minutes to lock in the juices.

• 9

  Squeeze the fresh lemon juice over the roasted asparagus and slice the beef into thick medallions before serving.