NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef tenderloin

1 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 spears

0.5 cup Sliced carrots

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, combine the minced garlic, chopped herbs, half of the olive oil, sea salt, and black pepper to form a thick paste.

• 4

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

• 5

  Place the asparagus spears and sliced carrots on the prepared baking sheet and toss them with the remaining olive oil and a small pinch of salt.

• 6

  Move the vegetables to the edges of the pan and place the beef tenderloin in the center.

• 7

  Roast for 15 to 20 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare.

• 8

  Remove the pan from the oven and transfer the beef to a cutting board to rest for 5 to 10 minutes before slicing into medallions.