Categories: Meals
Ingredients
- 2 lbs. small red potatoes, halved
- 3 tbsp minced garlic, divided
- 2 tbsp olive oil, divided
- 3 1/2 tsp kosher salt, divided
- 1/3 cup unsalted butter, softened
- 2 tbsp chopped fresh rosemary
- 2 tbsp ground pepper medley (black, red and white pepper)
- 4 lb. beef tenderloin, trimmed
- 2 lbs. fresh asparagus, trimmed
- Garnish: fresh rosemary
Directions
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Preheat over to 425. Line a 17×12-inch rimmed baking sheet with parchment paper.
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On prepared pan, toss together potatoes, 2 tbsp garlic, 1 tbsp oil and 1 tsp salt; spread in a single layer on one side of pan.
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In a small bowl, stir together butter, rosemary, pepper, 2 tsp salt and remaining 1 tbsp garlic. Tie tenderloin with butcher’s twine at 2-inch intervals; place on empty side of pan. Rub butter mixture all over beef.
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Bake for 20 minutes. Leave oven on.
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Move beef to center of pan. Add asparagus to empty side of pan; drizzle with remaining 1 tbsp oil and sprinkle with remaining 1/2 tsp salt.
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Bake until asparagus is tender and beef is cooked to medium-rare, about 5 minutes. Let stand for 10 minutes before serving. Garnish with rosemary.