Beef tenderloin with rosemary potatoes
A tenderloin steak served over roasted potato wedges.
- Per serving
- 447 kcal
- Time
- 50 min
- Servings
- 2
- Protein
- 37 g 34% of calories
- Fat
- 17 g 35% of calories
- Carbs
- 34 g 31% of calories
The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.
Ingredients
- Beef tenderloin 300 g
- Potato 400 g
- Olive oil 2 tsp
- Italian herbs 1 tsp
- Garlic powder 0.5 tsp
- Salt to taste
- Ground black pepper to taste
Method
- Heat the oven to 200 °C. Cut the potatoes into wedges, drizzle with half the oil, salt and add the herbs.
- Roast the potatoes for 30–35 minutes. Take the meat out of the fridge 15 minutes before cooking.
- Rub the beef with salt, pepper and garlic and coat with the rest of the oil. Sear in a very hot pan for 3 minutes per side.
- Rest the meat for 5 minutes, slice across the grain into 1 cm slices and lay over the potatoes.
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