NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef tenderloin

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 medium Sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, whisk together half of the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

• 4

  Pat the beef tenderloin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 5

  Trim the woody ends off the asparagus and cut the sweet potato into 1-inch cubes.

• 6

  Toss the asparagus and sweet potato cubes with the remaining olive oil and a light sprinkle of sea salt on the prepared baking sheet.

• 7

  Place the beef tenderloin in the center of the sheet pan, nestling the vegetables around it in a single layer.

• 8

  Roast for 18 to 22 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender.

• 9

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