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Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables

Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
A savory beef tenderloin crusted with fresh herbs, served alongside a medley of roasted seasonal vegetables.
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables

This meal provides a balanced intake of protein and carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the beef tenderloin with olive oil, thyme, rosemary, minced garlic, salt, and black pepper.
  3. Place the beef in a roasting pan and roast for about 25-30 minutes or until desired doneness.
  4. Meanwhile, toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.
  5. Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and golden.
  6. Let the beef rest for a few minutes before slicing.
  7. Serve the sliced beef with roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 662 kcal 83 kcal
Protein 40 g 5.0 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 40 g 5.0 g
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rub the beef tenderloin with olive oil, thyme, rosemary, minced garlic, salt, and black pepper.

Place the beef in a roasting pan and roast for about 25-30 minutes or until desired doneness.

Meanwhile, toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and golden.

Let the beef rest for a few minutes before slicing.

Serve the sliced beef with roasted vegetables.

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