Name: Seared Tenderloin with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Beef Tenderloin; 1 cup Zucchini; 0.5 cup Red Bell Pepper; 0.5 cup Carrots; 2 teaspoons Olive Oil; 1 clove Garlic; 1 sprig Fresh Rosemary

Seared Tenderloin with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Tenderloin with Roasted Vegetables

Pan-seared beef tenderloin served alongside a medley of roasted zucchini and bell peppers, finished with garlic and caramelized carrots.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.3g

Fat

19.1g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Tenderloin

1 cup Zucchini

0.5 cup Red Bell Pepper

0.5 cup Carrots

2 teaspoons Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini, bell peppers, and carrots with half of the olive oil and a pinch of salt.
3
Spread vegetables on the baking sheet and roast for 15-20 minutes until tender.
4
Season the beef tenderloin with salt and pepper while the vegetables cook.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the beef for 3-4 minutes per side until it reaches your desired level of doneness.
7
Add minced garlic and rosemary to the pan in the last minute of cooking for extra flavor.
8
Let the beef rest for five minutes before slicing and serving with the roasted vegetables.