Beef Tenderloin with Sweet Potato and Asparagus
Tender beef tenderloin steak cooked to perfection, served with creamy mashed sweet potato and crispy roasted asparagus
Beef Tenderloin with Sweet Potato and Asparagus is a dinner recipe ready in about 45 minutes. Each serving has approximately 1066 kcal, 77g protein, 114g carbs, 29g fat. It fits a high-protein diet.
Peel and cube sweet potatoes, then boil in salted water for 12-15 minutes until tender
Pat beef tenderloin dry and season generously with salt and pepper
Heat olive oil in a cast-iron skillet over medium-high heat until very hot
Sear beef for 4-5 minutes per side for medium-rare, add garlic and thyme during cooking
Rest beef for 5 minutes before serving
Trim asparagus and toss with a small amount of olive oil, salt, and pepper
Roast asparagus at 400°F (200°C) for 12-15 minutes until crispy
Drain cooked sweet potatoes and mash with butter, milk, salt, and pepper until creamy
Plate sweet potato mash, arrange asparagus alongside, and top with sliced beef tenderloin