NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin roast

2 tsp Extra virgin olive oil

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

3 oz Baby potatoes

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, combine 1 teaspoon of olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper to create a herb paste.

• 4

  Pat the beef tenderloin dry with paper towels and rub the herb paste evenly over all sides of the meat.

• 5

  Halve the baby potatoes and trim the woody ends off the asparagus.

• 6

  Toss the potatoes and asparagus in a bowl with the remaining 1 teaspoon of olive oil and a pinch of salt.

• 7

  Place the beef tenderloin in the center of a roasting pan and arrange the potatoes around it.

• 8

  Roast for 15 minutes, then add the asparagus to the pan with the potatoes.

• 9

  Continue roasting for another 10-15 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare.

• 10

  Remove the pan from the oven and transfer the beef to a cutting board. Let it rest for 10 minutes before slicing to ensure the juices redistribute.

• 11

  Serve the sliced beef tenderloin with the roasted potatoes and asparagus.