Filet Mignon with Roasted Potatoes and Asparagus
- 1 1/2 pounds asparagus spears
- 3/4 teaspoon salt divided
- 3 baking potatoes (about 1 1/2 pounds) cut into 1-inch pieces
- 1 teaspoon olive oil
- 1/2 teaspoon pepper divided
- Cooking spray
- 1 1/4 pounds beef tenderloin
- 1/4 cup water
Preheat oven to 500º.
Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt. Set aside.
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 500º for 10 minutes.
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 500º for 20 minutes or until thermometer registers 145º (medium-rare) to 160º (medium), stirring potatoes once.
Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500º for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes.
Serving Size: 3 ounces tenderloin, 1 cup potatoes, and 3/4 cup asparagus