NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

1 cup Asparagus

0.5 cup Baby potatoes

0.5 tsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Finely mince the garlic, rosemary, and thyme leaves until they are highly aromatic.

• 3

  In a small bowl, whisk together 1 teaspoon of olive oil with the minced garlic, herbs, sea salt, and black pepper.

• 4

  Pat the beef tenderloin dry with a paper towel and rub the herb-oil mixture over all sides of the meat.

• 5

  Halve the baby potatoes and toss them in a bowl with 0.5 teaspoon of olive oil and a tiny pinch of salt.

• 6

  Place the beef and potatoes on the prepared baking sheet and roast for 12 minutes.

• 7

  While the beef starts, trim the woody ends off the asparagus and toss the spears with the remaining 0.5 teaspoon of olive oil.

• 8

  Add the asparagus to the baking sheet and roast everything for another 10-12 minutes until the beef reaches 135°F for medium-rare.

• 9

  Remove from the oven and let the beef rest on a cutting board for at least 5 minutes before slicing into medallions.