NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

0.5 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 spears

0.5 cup parsnips

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 3

  Place the beef tenderloin in the center of the baking sheet and rub half of the garlic-herb oil mixture over all sides of the meat.

• 4

  Toss the diced parsnips with half of the remaining oil mixture and spread them around the beef on the baking sheet.

• 5

  Roast the beef and parsnips for 15 minutes.

• 6

  While the beef is roasting, toss the asparagus spears with the final bit of the herb oil.

• 7

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

• 8

  Remove from the oven and let the beef rest for at least 5 minutes before slicing it into medallions to serve alongside the roasted vegetables.