Herbed Beef Tenderloin with Zesty Carrot Salad and Wild Rice Medley

Step 1: Prepare the beef tenderloin

Preheat the oven to 400°F. Pat the beef tenderloin dry with paper towels and season it all over with the garlic powder, salt, and pepper.

• 2 pounds beef tenderloin
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 2: Roast the beef tenderloin

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until a nice brown crust forms, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast the tenderloin until it reaches your desired doneness, about 20-25 minutes for medium-rare. Allow the tenderloin to rest for 10 minutes before slicing.

• 2 tablespoons olive oil
• Seasoned beef tenderloin from Step 1

Step 3: Prepare the carrot salad

In a medium bowl, combine the julienned carrots, sliced red onion, baby spinach, olive oil, white wine vinegar, and Dijon mustard. Toss to coat the vegetables evenly.

• 1 pound carrots, peeled and julienned
• 1 red onion, thinly sliced
• 1 cup baby spinach leaves
• 0.25 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard

Step 4: Cook the wild rice medley

Prepare the wild rice medley according to the package instructions.

• 1 cup wild rice medley

Step 5: Season the wild rice and carrot salad

Stir the chopped thyme and rosemary into the cooked wild rice. For the carrot salad, season with the salt and pepper.

• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 6: Serve

Slice the roasted beef tenderloin and serve it alongside the wild rice medley and carrot salad.