NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 tbsp olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup cremini mushrooms

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

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

• 3

  In a small bowl, combine the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Pat the beef tenderloin dry with a paper towel and rub with 0.25 tbsp of olive oil, then coat all sides evenly with the garlic-herb mixture.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the beef on all sides until a golden-brown crust forms, about 2 minutes per side.

• 6

  Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare).

• 7

  While the beef roasts, heat the remaining 0.25 tbsp of olive oil in a separate pan over medium heat and sauté the asparagus and sliced mushrooms until tender and slightly charred.

• 8

  Remove the beef from the oven and let it rest on a cutting board for at least 10 minutes before slicing to keep the meat juicy.

• 9

  Slice the beef into medallions and serve immediately alongside the sautéed vegetables.