Beef Tenderloin w/ Mushrooms, Potatoes & Asparagus

Being a chef means I’m usually nominated by my friend group to do all of the cooking. As a result, I try to think of the easiest way to make a great meal without having a lot of dishes to clean up afterward.  (The “you cook, I’ll clean” plan never seems to work out for me!)

The next time you have a couple friends headed over, try the following recipes for a great meal that can be cooked almost entirely in the oven. This leaves plenty of time to mingle with your guests!

To make the evening even easier, consider cooking the potatoes and asparagus earlier in the day or week, and finish in the oven when you’re ready to serve them.

This was always my go-to double-date night meal because of the wow factor. Let’s see if you can wow someone, too!

Oven Roasted Beef Tenderloin with Mushroom Duxelles, Herb Roasted Fingerling Potatoes and Roasted Asparagus

Serves 4

Oven Roasted Beef Tenderloin with Mushroom Duxelles


  • Pound beef tenderloin
  • 2 teaspoons olive oil
  • 1/4 cup dried porcini mushrooms,
  • 1/2 cup hot water
  • 1/3 cup sliced onion
  • 2 teaspoons chopped garlic
  • 1 bay leaf
  • 1/4 teaspoon chopped rosemary
  • 2 teaspoons white wine
  • 2 teaspoons honey
  • 1/2 teaspoon truffle oil
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut beef tenderloin into 4 equal portions and coat in the olive oil 1 teaspoon salt and ¼ teaspoon pepper.
  3. Submerge mushrooms in hot water and let sit for ½ hour.
  4. Sauté onions, garlic in a sauce pan, then add white wine and reduce by half. Add mushrooms with hot
  5. Add bay leaf, rosemary, honey, remaining salt and pepper. Let simmer until water is nearly evaporated, then stir in the truffle oil.
  6. Arrange the beef onto a baking sheet and cook to desired doneness. It takes about 20 minutes to cook until well done.


  1. If your store has a butcher, you can ask him to portion out the steaks any way you want them at no extra charge.
  2. Dried porcini mushrooms can be found in specialty stores and can also be ordered online. They have a shelf life of about a year so there is no need to use them all at once. If you don’t have or like porcini mushrooms, you can always use domestic white mushrooms in their place.


Herb Roasted Fingerling Potatoes


  • 2 cups fingerling potatoes, cut in half lengthwise
  • 2 teaspoons olive oil
  • 1/2 teaspoon chopped thyme
  • 1/4 teaspoon chopped rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a mixing bowl toss potatoes in olive oil, thyme, rosemary, salt and pepper.
  2. Spread onto baking sheet cook at 350° F for 20-25 minutes until crisp and brown. This can be done earlier in the day and reheated with the beef tenderloin in the oven during the last 15 minutes of cooking.

Oven Roasted Asparagus


1 1/2 pounds asparagus

2 teaspoons chopped garlic

2 teaspoons olive oil

1 teaspoon salt

1/2 teaspoon pepper


  1. Fill pot large enough to fit asparagus with hot water and bring to a boil.
  2. Cut the root ends of the asparagus off and discard.
  3. Drop the asparagus into the boiling water; push them in with a slotted spoon or tongs. Cook for 30 seconds to bring out the bright green color. Strain and run cold water over the asparagus to cool it down.
  4. Toss asparagus in the garlic, olive oil, salt and pepper.
  5. Finish in the oven on a baking sheet for the last 8 minutes of the tenderloin and the potatoes cooking time, this way all of the dishes are done at the same time.

How a chef would serve it:

Arrange the potatoes in the center of a dinner plate, then lean the asparagus over the top of the potatoes. Place the beef leaning on both with the mushroom duxelles ladled over the top.

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