Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The asparagus is quick-roasted after the beef and potatoes are pulled from the oven.

Recipe by Cooking Light March 1998


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

429 calories; calories from fat 23%; fat 10.9g; saturated fat 3.9g; mono fat 4.4g; poly fat 0.7g; protein 35.3g; carbohydrates 47.2g; fiber 5.1g; cholesterol 88mg; iron 7.1mg; sodium 532mg; calcium 46mg.