What you’ll need
4 beef tenderloin medalions, 2–4 oz each
1 Tbsp coconut oil
3 cups cooked spaghetti squash
2 whole Portobello mushrooms, cleaned and stems removed
4 tsp balsamic vinegar
½ lb fresh asparagus, ends trimmed
1½ cup tomatoes, diced (or 1 can drained, 28 oz)
½ tsp thyme
¼ tsp sea salt
½ tsp rosemary
Simple Prep
1. Preheat oven to 350°
2. Heat coconut oil in 12” skillet over medium high heat
3. When oil is hot (begins to ripple), sear each piece of beef until golden brown on both sides, remove from pan and set aside
4. Place spaghetti squash in baking dish, at least 8”x11”
5. Put Portobello mushroom caps upside-down on top of spaghetti squash
6. Arrange ½ of the asparagus on each mushroom cap
7. Top with beef tenderloin pieces
8. Mix tomatoes, thyme, salt, and rosemary together and spoon over top of the beef
9. Bake 1 hour
Chef’s Serving Suggestions
These baking directions will result in well-done beef tenderloin. If you desire less than well-done, cook beef separately and serve together.
This is a great recipe to use if you have baked a spaghetti squash.
To bake the spaghetti squash, cut in half, brush each side with 1 tsp olive oil, sprinkle with a pinch of sea salt and bake cut side up on a broiler pan or in a baking dish at 350° for about 1 hour. When cooked, the spaghetti squash will pull apart easily with a fork.
Serving Info
• Makes 2 hearty servings• Serving size: 1 stuffed mushroom with 1½ cup spaghetti squash
• Prep time: 15 minutes
• Cook time: 1 hour