NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus

0.5 cup carrots

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and half of the olive oil to create a paste.

• 3

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

• 4

  Toss the trimmed asparagus and sliced carrots with the remaining olive oil in a bowl until lightly coated.

• 5

  Place the beef tenderloin in the center of a parchment-lined sheet pan and arrange the vegetables around it in a single layer.

• 6

  Roast for 15-20 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender.

• 7

  Remove from the oven and let the beef rest for at least 5-10 minutes before slicing to allow the juices to redistribute.