Halal Herb-Infused Tenderloin Dinner Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal beef tenderloin, roasted vegetables, and aromatic rosemary, perfect for a satisfying evening meal.

Ingredients

• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• - Cooks & Co Sliced Mushrooms
• 1.5 kg Green Fine Beans 1X1.5Kg
• - Forest Whole Foods Organic White Quinoa
• - Red Sweet Potato
• - Tata Salt

Instructions

1. 1. Preheat the oven to 450F.
2. 2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. 3. Spread 10 cups of cooked quinoa evenly at the bottom of the pot and season lightly with salt.
4. 4. Scatter 5 sliced mushrooms over the quinoa.
5. 5. Place a layer of diced sweet potato on top of the mushrooms.
6. 6. Sprinkle lightly with salt for seasoning.
7. 7. Add 2 1/2 cups of green beans on top of the sweet potato.
8. 8. Tuck 2 rosemary sprigs into the mixture, ensuring they are evenly distributed.
9. 9. Cover the Dutch oven with its lid and bake for about 30 minutes, or until the aroma of a fully cooked meal fills the kitchen.
10. 10. Remove the Dutch oven from the oven and let it rest for 5 minutes before serving.
11. 11. Serve the vegetables hot, garnished with the cooked rosemary sprigs for added flavor.