NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.25 tbsp Extra virgin 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

3 oz Sweet potato

PREPARATION

• 1

  Preheat your oven to 425°F and prepare a roasting pan.

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the olive oil, sea salt, and black pepper to create a paste.

• 3

  Rub the herb paste thoroughly over all sides of the beef tenderloin to ensure even seasoning and a flavorful crust.

• 4

  Peel and cube the sweet potato, steam until fork-tender, and mash until perfectly smooth and creamy.

• 5

  Place the beef in the oven and roast for 15-20 minutes or until the internal temperature reaches 135°F for medium-rare.

• 6

  Add the asparagus spears to the roasting pan during the last 8 minutes of cooking, tossing them in the pan juices.

• 7

  Transfer the beef to a cutting board and let it rest for 10 minutes before slicing into thick, juicy medallions to serve.