Filet Mignon with Roasted Potatoes and Asparagus

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The asparagus is quick-roasted after the beef and potatoes are pulled from the oven.
4 servings (serving size: 3 ounces tenderloin, 1 cup potatoes, and 3/4 cup asparagus)


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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


Preheat oven to 500°.

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 500° 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 500° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (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 500° for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes.

Created date

March 1998

Nutritional Information

Calories 429
Caloriesfromfat 23 %
Fat 10.9 g
Satfat 3.9 g
Monofat 4.4 g
Polyfat 0.7 g
Protein 35.3 g
Carbohydrate 47.2 g
Fiber 5.1 g
Cholesterol 88 mg
Iron 7.1 mg
Sodium 532 mg
Calcium 46 mg