NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin roast

1 cup Asparagus spears

0.5 cup Baby potatoes

2 tsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Mince the garlic and finely chop the fresh rosemary.

• 3

  In a small bowl, whisk together 1 teaspoon of olive oil, minced garlic, rosemary, sea salt, and black pepper.

• 4

  Rub the garlic-herb mixture evenly over all sides of the beef tenderloin roast.

• 5

  Halve the baby potatoes and toss them with the remaining 1 teaspoon of olive oil on the prepared baking sheet.

• 6

  Move the potatoes to the edges of the pan and place the beef roast in the center.

• 7

  Roast in the oven for 15 minutes.

• 8

  Remove the pan briefly to add the asparagus spears, tossing them in the juices and oil already on the pan.

• 9

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.

• 10

  Remove from the oven and let the beef rest on a cutting board for 5 minutes before slicing into medallions.

• 11

  Serve the sliced beef alongside the roasted potatoes and asparagus.