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

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

To provide a balanced meal rich in protein and essential nutrients to support muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Beef Tenderloin with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the beef tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Place the beef on a baking tray and roast for about 25-30 minutes or until desired doneness.
  4. Meanwhile, chop the carrot, zucchini, and red bell pepper into bite-sized pieces.
  5. Toss the vegetables with a little olive oil, salt, and pepper.
  6. Spread the vegetables on a separate baking tray and roast for about 20 minutes until tender.
  7. Let the beef rest for a few minutes before slicing.
  8. Serve the sliced beef with the roasted vegetables.
Nutrition Per Serving 500 g Per 100g
Energy 600 kcal 120 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 1 g 0.2 g
Sugar 10 g 2.0 g
Carbohydrates 30 g 6.0 g
Fat 35 g 7.0 g
  • 200
    g
     beef tenderloin
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

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

Place the beef on a baking tray and roast for about 25-30 minutes or until desired doneness.

Meanwhile, chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

Toss the vegetables with a little olive oil, salt, and pepper.

Spread the vegetables on a separate baking tray and roast for about 20 minutes until tender.

Let the beef rest for a few minutes before slicing.

Serve the sliced beef with the roasted vegetables.

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