Filet Mignon with Roasted Potatoes and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The asparagus is quick-roasted after the beef and potatoes are pulled from the oven. Ingredients:
1 1/2 pounds asparagus spears |
3/4 teaspoon salt, divided |
3 baking potatoes, cut into 1-inch pieces (about 1 1/2 pounds) |
1 teaspoon olive oil |
1/2 teaspoon pepper, divided |
cooking spray |
1 1/4 pounds beef tenderloin |
1/4 cup water |
Directions:
1. Preheat oven to 500°.
2. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt. Set aside.
3. Toss potatoes with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500° for 10 minutes.
4. Trim fat from tenderloin. Sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon pepper. Insert meat thermometer into thickest portion of tenderloin. Add tenderloin to broiler pan, nestling it into potato mixture. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium), stirring potatoes once.
5. Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500° for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes.
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