NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin

4 oz Baby potatoes

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tsp Minced 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 400°F (200°C).

• 2

  Halve the baby potatoes and toss them on a parchment-lined baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes while you prepare the beef.

• 4

  Pat the beef tenderloin dry and season all sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the beef for 2 minutes per side until a deep brown crust forms.

• 6

  Remove the skillet from heat and rub the beef with minced garlic, chopped rosemary, and thyme.

• 7

  Move the potatoes to one side of the baking sheet and add the trimmed asparagus, drizzling with the remaining oil.

• 8

  Place the seared beef tenderloin in the center of the baking sheet and roast for 10-12 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 9

  Remove from the oven and let the beef rest for at least 5 minutes before slicing to keep the juices locked in.