NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin roast

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

4 oz Baby potatoes

1 cup Asparagus spears

1 tsp Ghee

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Place baby potatoes in a pot of salted water and boil for 10-12 minutes until fork-tender.

• 3

  While potatoes boil, mince the garlic, rosemary, and thyme, then combine them in a small bowl with olive oil, sea salt, and black pepper.

• 4

  Rub the garlic-herb paste evenly over the entire surface of the beef tenderloin.

• 5

  Place the beef in a roasting pan and roast for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 6

  Drain the cooked potatoes, place them on a parchment-lined baking sheet, and use a fork to gently smash each one.

• 7

  Brush the smashed potatoes with ghee and place them in the oven with the beef for the last 10 minutes of roasting until crispy.

• 8

  Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

• 9

  Remove the beef from the oven and let it rest for 10 minutes before slicing to keep the meat juicy.