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Grilled Beef Tenderloin with Roasted Beetroot and Carrot Puree
Grilled Beef Tenderloin with Roasted Beetroot and Carrot Puree

Grilled Beef Tenderloin with Roasted Beetroot and Carrot Puree
A hearty and balanced dinner featuring lean beef, seasonal vegetables, and a smooth carrot puree.
Grilled Beef Tenderloin with Roasted Beetroot and Carrot Puree

To provide a balanced intake of protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 150
    g
     beetroot
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Beef Tenderloin with Roasted Beetroot and Carrot Puree
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.
  3. Place beetroot on a baking sheet and roast for 30 minutes until tender.
  4. Meanwhile, peel and chop carrots. Boil in salted water until soft, about 15 minutes.
  5. Drain carrots and blend with garlic, thyme, and remaining olive oil until smooth. Season with salt and pepper.
  6. Season beef tenderloin with salt and pepper. Grill on high heat for 4-5 minutes per side for medium-rare.
  7. Let the beef rest for a few minutes before slicing.
  8. Serve the beef slices with roasted beetroot and carrot puree.
Nutrition Per Serving 800 g Per 100g
Energy 630 kcal 79 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 50 g 6.3 g
Fat 35 g 4.4 g
  • 200
    g
     beef tenderloin
  • 150
    g
     beetroot
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.

Place beetroot on a baking sheet and roast for 30 minutes until tender.

Meanwhile, peel and chop carrots. Boil in salted water until soft, about 15 minutes.

Drain carrots and blend with garlic, thyme, and remaining olive oil until smooth. Season with salt and pepper.

Season beef tenderloin with salt and pepper. Grill on high heat for 4-5 minutes per side for medium-rare.

Let the beef rest for a few minutes before slicing.

Serve the beef slices with roasted beetroot and carrot puree.

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