NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin roast

1 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 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, combine half of the olive oil with the minced garlic, chopped herbs, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  Place the beef in a small roasting pan or oven-safe skillet and roast for 15 minutes.

• 6

  While the beef is roasting, trim the woody ends off the asparagus and toss them with the remaining olive oil, salt, and pepper.

• 7

  After 15 minutes, add the asparagus to the pan around the beef and continue roasting for another 10-12 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove the pan from the oven. Transfer the beef to a cutting board and let it rest for at least 10 minutes to lock in the juices.

• 9

  Drizzle the roasted asparagus with lemon juice and slice the beef into thick medallions to serve.