NUTRITION

SERVINGS

INGREDIENTS

6 oz beef tenderloin

0.25 tbsp 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 spears

0 oz baby potatoes

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, mince the garlic and finely chop the rosemary and thyme, then mix them with half of the olive oil to create a thick paste.

• 3

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

• 4

  Halve the baby potatoes and toss them on a large sheet pan with the remaining olive oil and a pinch of salt.

• 5

  Place the beef tenderloin in the center of the sheet pan surrounded by the potatoes and roast for 15 minutes.

• 6

  Add the asparagus spears to the pan, tossing them quickly with the potatoes, and continue roasting for another 10 to 12 minutes.

• 7

  Check the beef with a meat thermometer; remove from the oven when it reaches 135°F for a perfect medium-rare.

• 8

  Let the beef rest on a cutting board for 10 minutes before slicing to ensure the juices remain locked inside.