Description
Impress your guests this New Year’s Eve with a succulent beef tenderloin paired with roasted asparagus and baby potatoes, creating a delightful dining experience.
Ingredients
Scale
2 lbs of beef tenderloin
1 cup of red wine
3 cloves of minced garlic
2 tablespoons of olive oil
Salt and pepper to taste
1 lb of asparagus
1 lb of baby potatoes
1 tablespoon of chopped rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt, pepper, and minced garlic.
- Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.
- Transfer the beef to a roasting pan and deglaze the skillet with red wine, scraping up any brown bits.
- Pour the red wine mixture over the beef and roast in the oven for about 25-30 minutes or until preferred doneness.
- While the beef is roasting, toss asparagus and baby potatoes with olive oil, salt, pepper, and rosemary, then spread on a baking sheet.
- Roast the vegetables in the oven for 20 minutes or until tender.
- Let the beef rest for 10 minutes before slicing. Serve with roasted vegetables.
Notes
For enhanced flavor, let the beef marinate in the red wine and garlic for a few hours prior to cooking.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 plated meal
- Calories: 480
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
Keywords: New Year’s Eve Dinner Ideas, beef tenderloin, roasted vegetables, festive recipes