NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin

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 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, whisk together half of the olive oil with the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 3

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

• 4

  Place the asparagus spears on a baking sheet, drizzle with the remaining olive oil, and toss to coat lightly.

• 5

  Place the beef tenderloin on the baking sheet next to the asparagus (or in a separate oven-safe skillet).

• 6

  Roast in the oven for 15 to 20 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare.

• 7

  Remove the beef from the oven and transfer to a cutting board, letting it rest for at least 10 minutes to lock in the juices.

• 8

  Squeeze the fresh lemon juice over the roasted asparagus and serve alongside the sliced beef tenderloin.