NUTRITION

SERVINGS

INGREDIENTS

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

0.5 cup Baby potatoes

1.5 cups Asparagus

PREPARATION

• 1

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

• 2

  Pat the beef tenderloin dry with a paper towel to ensure a proper sear during roasting.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Season the beef and halved baby potatoes evenly with sea salt and black pepper.

• 5

  Rub half of the garlic-herb oil mixture over the beef and toss the potatoes with the remaining oil.

• 6

  Place the beef and potatoes on the prepared baking sheet and roast for 15 minutes.

• 7

  Add the trimmed asparagus to the pan, tossing lightly in the pan juices, and roast for an additional 10 minutes.

• 8

  Remove from the oven once the beef reaches an internal temperature of 135°F for a perfect medium-rare.

• 9

  Let the beef rest for at least 5 minutes before slicing into medallions to keep the meat juicy.