Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Beef tenderloin roasted to succulent perfection with aromatic garlic and fresh herbs, served alongside a vibrant medley of charred asparagus and carrots.

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NUTRITION

434kcal
Protein
46.6g
Fat
22.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Beef tenderloin roast

0.5 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 cup Baby carrots

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Pat the beef tenderloin dry with a paper towel and rub half of the herb mixture over the meat.

  • 4

    Place the asparagus and carrots on the sheet pan, tossing them with the remaining herb mixture until evenly coated.

  • 5

    Nestle the beef in the center of the vegetables and roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.

  • 6

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

Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Beef tenderloin roasted to succulent perfection with aromatic garlic and fresh herbs, served alongside a vibrant medley of charred asparagus and carrots.

NUTRITION

434kcal
Protein
46.6g
Fat
22.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Beef tenderloin roast

0.5 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 cup Baby carrots

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Pat the beef tenderloin dry with a paper towel and rub half of the herb mixture over the meat.

  • 4

    Place the asparagus and carrots on the sheet pan, tossing them with the remaining herb mixture until evenly coated.

  • 5

    Nestle the beef in the center of the vegetables and roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.

  • 6

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