YOUR SOLIN GENERATED RECIPE
Herb-Seared Beef Tenderloin with Garlic Mashed Potatoes and Steamed Broccoli
Pan-seared beef tenderloin seasoned with fresh rosemary and thyme, served with creamy garlic mashed potatoes and vibrant steamed broccoli for a savory, melt-in-your-mouth finish.
INGREDIENTS
5.5 oz Beef Tenderloin
7 oz Yukon Gold Potatoes
1.5 cups Broccoli Florets
2 tbsp Non-fat Plain Greek Yogurt
1 tsp Grass-fed Butter
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
1 tbsp Fresh Rosemary and Thyme
PREPARATION
Peel and chop the potatoes into 1-inch chunks, then boil in a pot of salted water until tender, about 12-15 minutes.
While potatoes boil, season the beef tenderloin generously with salt, pepper, and finely chopped fresh rosemary and thyme.
Heat olive oil in a cast-iron skillet over medium-high heat and sear the beef for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes.
Place broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green and tender-crisp.
Drain the potatoes and return them to the pot, mashing them with minced garlic, grass-fed butter, and Greek yogurt until smooth and creamy.
Slice the beef tenderloin against the grain and serve alongside the garlic mashed potatoes and steamed broccoli.