NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.25 tbsp Extra virgin olive oil

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 small Red potato

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tablespoons of olive oil with the minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

• 3

  Pat the beef tenderloin dry with a paper towel to ensure a good sear, then rub the herb paste evenly over all sides of the meat.

• 4

  Clean and cube the red potato into half-inch pieces and trim the woody ends off the asparagus spears.

• 5

  Toss the potato cubes and asparagus in the remaining 0.25 tablespoons of olive oil with a small pinch of salt until lightly coated.

• 6

  Place the beef tenderloin and the potatoes on the prepared baking sheet, ensuring the potatoes are spread out in a single layer to allow for maximum crispiness.

• 7

  Roast for 15 minutes, then add the asparagus to the tray and continue roasting for another 8 to 10 minutes until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove the tray from the oven and transfer the beef to a cutting board, letting it rest for at least 10 minutes to allow the juices to redistribute before slicing into thick medallions.