Beef Tenderloin with Asparagus and Crispy Carrots

For the beef tenderloin: Rub the beef with the cut sides of the garlic and season with salt and pepper. Heat the olive oil in a large frying pan and sear the beef all over. Place the thyme and rosemary over the beef and transfer to a preheated oven (180°C) (approximately 350°F) for 20 minutes, or until cooked to your liking. Wrap in aluminum foil and let rest for 10 minutes.

For the crispy carrots: Peel the carrots and julienne. Working in batches, deep-fry the carrots until golden brown. Drain on paper towels and season with salt.

For the asparagus: Rinse the asparagus and peel. Cook in boiling salted water for about 10 minutes then drain.

Wipe the mushrooms with a damp cloth, cut into quarters lengthwise and sauté in the olive oil briefly. Add the asparagus, cook until warmed through and season with salt and pepper.