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Filet Mignon with Roasted Potatoes and Asparagus

Yield 4 servings (serving size: 3 ounces tenderloin, 1 cup potatoes, and 3/4 cup asparagus)
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

Nutrition 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

How to Make It

  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.