NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

0.5 tbsp 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

3 oz baby potatoes

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Finely mince the garlic, fresh rosemary, and fresh thyme.

• 3

  In a small bowl, combine the minced garlic and herbs with 0.25 tablespoons of olive oil, sea salt, and black pepper to create a paste.

• 4

  Rub the beef tenderloin evenly on all sides with the herb paste.

• 5

  Halve the baby potatoes and toss them with the remaining 0.25 tablespoons of olive oil on a large rimmed baking sheet.

• 6

  Place the beef tenderloin on the baking sheet with the potatoes and roast for 15 minutes.

• 7

  Add the asparagus to the baking sheet, tossing them slightly in the juices, and continue roasting for another 8-10 minutes until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove the sheet from the oven and transfer the beef to a cutting board to rest for 5-10 minutes before slicing into medallions.