Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at firstname.lastname@example.org. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!
Beef Tenderloin is a special and expensive meal to serve so you want to cook it right. I only make this on special occasions but every time i do its a huge hit. I love serving it with root vegetables like carrots, parsnips, turnips and Spanish onions. This recipe is a foolproof way to add flavor without having to rely on complicated techniques.
1 3.5- 4 lbs of beef tenderloin (serves 6-8 people)
2 garlic gloves, minced
1 TBS of Thyme
1 TBS of Rosemary
6 TBS of softened butter ( I like to use grass fed butter)
3 TBS of olive oil for tenderloin
3 TBS of olive oil for searing
Salt and pepper
Heat oven at 400. In the meantime, trim the fat off the tenderloin and rub olive oil all over it as well as salt and pepper. Now, take the softened butter put it in a bowl with the garlic, rosemary and thyme. Mix well and then put aside. Next, take a saute pan with olive oil on medium heat and sear the tenderloin on all sides until brown. Transfer beef into a dish and add butter mixture. Make sure you coat it evenly. Finally, cook in oven for 30 minutes or until done.