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
DIRECTIONS
Preheat the oven to 375°F.
Rub the beef with the mustard and maple syrup; season with salt and pepper.
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.
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.
Remove the beef and mushrooms from the pan and transfer to a serving plate and cover with foil; let rest for 10 minutes.
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.
Add the thyme and onion powder, stir to combine with the oil and break up clumps.
Ingredients
Directions
Preheat the oven to 375°F.
Rub the beef with the mustard and maple syrup; season with salt and pepper.
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.
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.
Remove the beef and mushrooms from the pan and transfer to a serving plate and cover with foil; let rest for 10 minutes.
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.
Add the thyme and onion powder, stir to combine with the oil and break up clumps.