NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef tenderloin

0.25 tbsp extra virgin olive oil

1 cup Brussels sprouts

0.5 cup carrots

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and cut them in half, then peel and slice the carrots into half-moons.

• 3

  Toss the vegetables on the prepared baking sheet with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  In a small ramekin, whisk together the dried rosemary, thyme, and garlic powder.

• 6

  Pat the beef tenderloin dry with a paper towel, rub with the remaining olive oil, and press the herb mixture firmly onto all sides of the meat.

• 7

  Heat a cast-iron skillet over medium-high heat and sear the beef for 2 to 3 minutes per side until a deep golden crust forms.

• 8

  Transfer the skillet to the oven for 8 to 10 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 9

  Remove the beef from the oven and let it rest on a cutting board for at least 5 minutes before slicing and serving with the roasted vegetables.