Steak tenderloin and roasted carrots

Makes 4 servings

Calories: 419.5

Carbs:24.5 fat:25.5 protein:24.25


1lb beef tenderloin

1 tsp adobo seasoning or your favorite seasoning

1tsp olive oil

1 tsp beef better than bouillon

2 cups white mushrooms sliced

1/4 cup water

3.5 cups baby carrots

3 tbsp honey

1 tbsp olive oil

Salt and pepper to taste


Preheat oven to 425. Place baby carrots on lined baking sheet. Drizzle with honey and 1 tbsp of olive oil and toss to coat. Bake for 15 minutes then stir and bake for another 30 minutes.

Meanwhile heat frying pan over medium heat and coat with 1 tsp olive oil. Cut beef tenderloin into 4 equal portions and rub with adobo seasoning. Fry over medium heat for 7-9 minutes flipping once half way. Remove the tenderloins and set aside add 1/4 cup water to the pan and scrape any fried bits, add the beef better than bouillon and then add the mushrooms. Stir frequently until the mushrooms are soft and have absorbed most of the liquid.

Plate the carrots and tenderloins then top with the mushrooms and enjoy!

My notes on this recipe: This was an amazing meal. Start to finish- just delicious!!

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