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

1. Preheat over to 425. Line a 17×12-inch rimmed baking sheet with parchment paper.

2. 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.

3. 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.

4. Bake for 20 minutes. Leave oven on.

5. 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.

6. 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.

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