Peppered Sweet Potato Rounds With Marinated Tenderl

Name: Peppered Sweet Potato Rounds With Marinated Tenderloin And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Potato; 1 sweet potato-cut into 1/8 inch thick rounds; 1/4 cup cup olive oil; freshly ground pepper to taste; sea salt to taste; Tenderloin and Asparagus; 1/2 pound beef tenderloin; 1/2 cup olive oil; 1/2 cup sherry vinegar; 1/2 cup shallot-minced; 1 tablespoon fresh thyme leaves; 2 ounces olive oil; 3 tablespoons sherry vinegar; 1 cup chicken stock; 1/4 pound asparagus-ends trimmed; salt to taste; pepper to taste

Servings: persons

Sweet Potato
1 sweet potato-cut into 1/8 inch thick rounds
1/4 cup cup olive oil
freshly ground pepper to taste
sea salt to taste
Tenderloin and Asparagus
1/2 pound beef tenderloin
1/2 cup olive oil
1/2 cup sherry vinegar
1/2 cup shallot-minced
1 tablespoon fresh thyme leaves
2 ounces olive oil
3 tablespoons sherry vinegar
1 cup chicken stock
1/4 pound asparagus-ends trimmed
salt to taste
pepper to taste

1
Using freshly ground pepper season sweet potato rounds well; add sea salt and pan fry in olive oil until tender and golden brown.
2
In the refrigerator, marinate tenderloin for at least 2 hours in olive oil, sherry vinegar, shallot, thyme, salt and pepper.
3
In a hot pan, season and brown the marinated tenderloin (on both sides) in olive oil, along with 2T of the marinating liquid; once the tenderloin is nicely brown, finish the cooking process in a 375F oven (ideally cooked to medium).
4
Remove the beef and deglaze your pan with sherry vinegar, reduce by half.
5
Add chicken stock and reduce sauce to coating consistency; season and serve over tenderloin and asparagus (see below).
6
Blanch asparagus in water until al dente (about 45 sec); remove immediately and season.
7
To serve, overlap potato rounds on the bottom of the plate. Place asparagus parallel to potato rounds and spoon a bit of the pan sauce on top; cut tenderloin into medallions and place on top of the potatoes and asparagus; pour the rest of the pan sauce on top of tenderloin. Enjoy!

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sweet Potato, 1 sweet potato-cut into 1/8 inch thick rounds, 1/4 cup cup olive oil, freshly ground pepper to taste, and more.

Yes, Peppered Sweet Potato Rounds With Marinated Tenderloin And Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Sweet Potato Rounds With Marinated Tenderloin And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions