Beef Tenderloin with Crispy Potatoes, Zucchini and Eggplant

Ingredients

• 1 small potato, diced (100 g)
• 2 tsp (10 ml) olive oil, divided
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1/2 cup (60 g) zucchini, sliced
• 1/2 cup (70 g) eggplant, diced
• 1/2 cup (75 g) cherry tomatoes, halved
• 5 oz (140 g) beef tenderloin or lean sirloin steak
• 1 clove garlic, minced (3 g)
• 1/2 tsp fresh rosemary or thyme
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tsp (5 ml) balsamic vinegar

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Preheat oven to 400°F (200°C). Line a small 9 × 13-inch (23 × 33 cm) baking sheet with parchment paper.
2. Toss the potato with 1 tsp oil, salt, and pepper and roast for 10 minutes, until the edges start to color.
3. Add the zucchini, eggplant, and tomatoes and roast for 10–12 minutes more, until everything is tender and the potato is crisp.
4. Season the beef with the garlic, rosemary, salt, and pepper. Sear in the rest of the oil for 3–4 minutes per side, until 145°F (63°C) inside. Rest for 5 minutes.
5. Mix the Dijon and balsamic. Serve the beef with the vegetables and drizzle with the sauce.