FROM 30/10'S KITCHEN...

Roasted Beef Tenderloin

in a Thyme Cream Sauce 

RECIPE SUMMARY

 

Roasted Beef Tenderloin in a Thyme Cream Sauce

Makes 2 Servings: Counts towards 1 Serving Meat, 1½ tablespoons Oil, ½ cup Vegetables, ½ Protein Packet

 

INGREDIENTS

Roasted Beef Tenderloin
 1 lb. Whole Beef Tenderloin
 2 tablespoons Yellow Mustard
 1 tablespoon Walden Farms Pancake Syrup
 1 tablespoon Black Pepper
 1 teaspoon Sea Salt
 1 cup Cremini Mushrooms, halved
 1 tablespoon Olive Oil
 1 tablespoon Coconut Oil
Sauce
 ½ cup Imagine Organic Free Range Chicken Broth
 1 tablespoon Coconut Oil
 1teaspoon Fresh Thyme, chopped
 ¼ teaspoon Onion Powder
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 375°F.

2

Rub the beef with the mustard and maple syrup; season with salt and pepper.

3

Heat a large skillet over medium high heat and add the olive oil. Add the mushrooms to the pan and cook for 5 minutes, or until tender.

4

Remove the pan from heat and place the beef over the mushrooms. Place the coconut oil on the top of the meat and transfer it to the oven; roast the beef until the internal temperature reaches 120°F to 125°F for rare/medium rare, about 35 to 45 minutes.

5

Remove the beef and mushrooms from the pan and transfer to a serving plate and cover with foil; let rest for 10 minutes.

6

While the beef is resting, make the cream sauce. Add the coconut oil to the pan and scrape the bottom to mix in the leftover fond.

7

Add the thyme and onion powder, stir to combine with the oil and break up clumps.

 

Ingredients

Roasted Beef Tenderloin
 1 lb. Whole Beef Tenderloin
 2 tablespoons Yellow Mustard
 1 tablespoon Walden Farms Pancake Syrup
 1 tablespoon Black Pepper
 1 teaspoon Sea Salt
 1 cup Cremini Mushrooms, halved
 1 tablespoon Olive Oil
 1 tablespoon Coconut Oil
Sauce
 ½ cup Imagine Organic Free Range Chicken Broth
 1 tablespoon Coconut Oil
 1teaspoon Fresh Thyme, chopped
 ¼ teaspoon Onion Powder
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 375°F.

2

Rub the beef with the mustard and maple syrup; season with salt and pepper.

3

Heat a large skillet over medium high heat and add the olive oil. Add the mushrooms to the pan and cook for 5 minutes, or until tender.

4

Remove the pan from heat and place the beef over the mushrooms. Place the coconut oil on the top of the meat and transfer it to the oven; roast the beef until the internal temperature reaches 120°F to 125°F for rare/medium rare, about 35 to 45 minutes.

5

Remove the beef and mushrooms from the pan and transfer to a serving plate and cover with foil; let rest for 10 minutes.

6

While the beef is resting, make the cream sauce. Add the coconut oil to the pan and scrape the bottom to mix in the leftover fond.

7

Add the thyme and onion powder, stir to combine with the oil and break up clumps.

Roasted Beef Tenderloin

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