Grilled Beef Tenderloin with Vegetables

With 372 kcal and 42g of protein, its low-fat profile supports muscle recovery while keeping you satiated for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 150g beef tenderloin · 215 kcal in the whole recipe
• 100g mushrooms · 22 kcal in the whole recipe
• 1 red bell pepper · 28 kcal in the whole recipe
• 1 zucchini · 17 kcal in the whole recipe
• 2 tsp olive oil · 89 kcal in the whole recipe
• Salt, black pepper, dried thyme

Method

1. Required equipment: A cast-iron skillet or grill pan, a cutting board, a knife, and a pair of tongs.

   

2. Take the beef tenderloin out of the fridge and let it sit at room temperature for 20 minutes.

   

3. Slice the zucchini and red bell pepper into long strips, and cut the mushrooms in half.

   

4. Sprinkle salt, black pepper, and thyme on both sides of the beef and press gently with your hand.

   

5. Heat the pan over high heat for 2 minutes; the pan is ready when you can feel the heat radiating when you hold your hand above it.

   

6. Toss the vegetables with 1 teaspoon of olive oil and place them in the pan.

   

7. Cook the vegetables for 5-6 minutes, flipping with tongs, until brown grill marks appear on them.

   

8. Remove the vegetables from the pan and add the remaining 1 teaspoon of olive oil to the pan.

   

9. Place the beef in the pan and cook each side for 3-4 minutes without moving it.

   

10. The beef is done when the exterior is well-browned and firm to the touch; remove it from the pan.

    

11. Place the beef on a plate and let it rest for 5 minutes before cutting (resting).

    

12. Serve the rested beef alongside the grilled vegetables.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.