NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 tbsp Olive oil

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

3 oz Sweet potato

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

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

• 3

  Pat the beef tenderloin dry with a paper towel and rub with 0.5 tbsp of olive oil, followed by the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the beef on a roasting pan and cook for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 5

  While the beef roasts, trim the woody ends off the asparagus and toss with the remaining 0.5 tbsp of olive oil.

• 6

  Add the asparagus to the roasting pan for the final 10 minutes of the beef's cooking time.

• 7

  Peel and dice the sweet potato, then steam or boil until tender; mash until completely smooth and silky.

• 8

  Remove the beef and asparagus from the oven; let the beef rest for at least 5-10 minutes before slicing into medallions.

• 9

  Plate the sliced beef tenderloin with the roasted asparagus and sweet potato mash.