Creamy Roasted Beef Tenderloin & Mushroom Gnocchi

Creamy Roasted Beef Tenderloin & Mushroom Gnocchi
Serves 4

Ingredients:
1 lb potato gnocchi
2 tablespoons extra virgin olive oil, divided
1.5 lb. beef tenderloin
1 medium yellow onion, chopped
4 cups cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 ½ tablespoons arrowroot powder
2 cups beef broth
1 tablespoon plain Greek yogurt
¼ cup Parmigiano Reggiano, finely grated
¼ cup Italian parsley, chopped
½ cup microgreens

Directions:
1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Rub one tablespoon of olive oil over the beef tenderloin and sprinkle with sea salt and pepper. Roast the filet for 25 minutes exactly for medium-rare (20 minutes for rare and 30 minutes for medium to medium-well). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes then thinly slice.

2. Cook the gnocchi according to the package directions and set aside.

3. Heat the remaining olive oil over medium-high heat in a large skillet or cast iron. Cook the onions and the mushrooms for five to eight minutes, or until just tender. Add the minced garlic and cook for another minute.

4. In a small pot, add the beef broth to heat through. Take about ½ cup of the beef broth and add the arrowroot powder in a small bowl, stirring to combine. Add to the mushroom mixture and stir to combine. Add the rest of the beef broth and the Greek yogurt. Stir until the sauce thickens slightly.

5. Add the cooked gnocchi and the cooked beef. Toss gently to combine. Top with parmesan cheese, Italian parsley and microgreens. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is approximately 1 ½ cups.
Dairy-Free: Use coconut cream instead of yogurt and a plant-based cheese instead.