NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.25 tbsp olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

2 oz baby red potatoes

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper.

• 2

  Halve the baby red potatoes and place them on one side of the pan, drizzling with a small portion of the olive oil and roasting for 10 minutes.

• 3

  While the potatoes begin roasting, mince the garlic and finely chop the fresh rosemary and thyme.

• 4

  In a small bowl, whisk together the remaining olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

• 5

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

• 6

  Remove the pan from the oven, add the asparagus spears next to the potatoes, and place the seasoned beef tenderloin in the center of the pan.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the beef reaches an internal temperature of 135°F for a perfect medium-rare.

• 8

  Transfer the beef to a cutting board and let it rest for 10 minutes before slicing to allow the juices to redistribute for a succulent finish.