NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

0.25 tbsp olive oil

2 cloves garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

4 oz baby potatoes

0.25 tbsp ghee

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them on a parchment-lined baking sheet with half of the olive oil and a pinch of salt and pepper; roast for 15 minutes.

• 3

  While potatoes roast, finely mince the garlic, rosemary, and thyme, then mix them with the remaining olive oil to create a thick herb paste.

• 4

  Season the beef tenderloin with the remaining salt and pepper, then rub the herb paste evenly over all sides of the meat.

• 5

  Heat an oven-safe skillet over medium-high heat and sear the beef for 2 minutes per side until a golden-brown crust forms.

• 6

  Place the skillet in the oven and roast for 10-12 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 7

  Add the asparagus spears to the potato baking sheet during the last 8 minutes of roasting.

• 8

  Remove the beef from the oven and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  Slice the beef into thick medallions and serve with the roasted vegetables and a small dollop of ghee.