Grilled Beef Tenderloin with Barley and Roasted Carrots
Tender grilled beef tenderloin steak served with nutty barley and roasted rainbow carrots, providing lean protein and complex carbohydrates
Grilled Beef Tenderloin with Barley and Roasted Carrots is a lunch recipe ready in about 55 minutes. Each serving has approximately 806 kcal, 60g protein, 80g carbs, 27g fat. It fits a high-protein diet.
Cook pearl barley in salted water for 30-35 minutes until tender, drain and set aside
Cut carrots into batons, toss with 7ml olive oil, minced garlic, thyme, salt, and pepper
Roast carrots in a 200°C oven for 25-30 minutes until caramelized
Pat beef tenderloin dry and season with salt and pepper
Heat 8ml olive oil in a grill pan over medium-high heat
Grill beef for 4-5 minutes per side for medium-rare, rest for 5 minutes
Plate barley, top with sliced beef, and arrange roasted carrots alongside
Serve hot