NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 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 and line a small baking sheet with parchment paper.

• 2

  In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and half of the olive oil to create a thick herb paste.

• 3

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

• 4

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

• 5

  While the beef is roasting, toss the asparagus spears in a bowl with the remaining olive oil and a pinch of salt.

• 6

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

• 7

  Remove the sheet pan from the oven and transfer the beef to a cutting board to rest for at least 5 minutes before slicing.

• 8

  Drizzle the fresh lemon juice over the roasted asparagus and serve immediately alongside the sliced beef.