Garlic & Herb Roasted Beef Tenderloin with fig balsamic roasted veg

*Olive Oil, Trader Joe's Extra Virgin, 3 tbsp (remove)
Beef, tenderloin, 36 oz (remove)
Garlic, .25 cup (remove)
Orange Peel, 1 tsp (remove)
*Smoked Sea Salt, 1.5 gram(s) (remove)
Pepper, black, 1 tsp (remove)
Rosemary, 1 tbsp (remove)
Thyme, fresh, 3 tsp (remove)
Sage, ground, 1 tbsp (remove)
*Potato, raw, 4 small (1-3/4" to 2-1/2" dia.) (remove)
Brussels sprouts, fresh, 12 sprout (remove)
*balsamic reduction - strawberry fig, 1.5 tbsp (remove)

You can interchange your favorite veggies in the roasting pan for a complete meal

Marinate tenderloin in garlic & orange peel puree 8-24 hours in refridgerator
Bring meat to room temp before searing, wipe excess puree off / pat dry
Heat Roasting pan on the stove top & preheat oven to 450 degrees
add 2 tbsp evoo to hot pan, sear tenderloin on all sides (3-4 minutes each)
while browning, mix chopped veg with 1 tbsp oil & balsamic reduction, salt & Pepper
once all sides are brown, turn off stove top, and coat the tenderloin with garlic & orange zest puree and fresh herbs
Put back in roasting pan
Add veg mixture and move roasting pan to the oven
Cook for 20-25 minutes until meat has internal temp of 130 degrees
Let rest before slicing (at least 10 minutes)

Serving Size: Six 3-4 oz portions

Number of Servings: 6

Recipe submitted by SparkPeople user SSHELTON3.