“The weather in the mountains is starting to take a turn for the better. It is just begging for the grill to be lit and meat to hit the fire. I typically take to working the grill on our off-day, allowing Andi to kick up her feet and enjoy the smells. We really enjoy grilling and this recipe in particular, as it is easy, quick, and only dirties one pot! We enjoyed a Pinot Noir with our meal, but a Chateauneuf de Pape or even a Merlot would hold their own against this delectable meal.” – Joe
- Beef Tenderloin Marinade
2 tablespoon Ponzu Soy Sauce
- 2 tablespoon Red Wine Vinegar
- 1 cup Organic Olive Oil
4 each Garlic Clove – halved
- 3 spring Thyme
- 1.5 pounds Beef Tenderloin
1 bunch Asparagus
- 2 tablespoon Balsamic Vinegar
- 1 tablespoon Worcestershire Sauce
2 tablespoon Organic Olive Oil
1 teaspoon Salt
- 1 teaspoon Pepper
- Sweet Potato
1 large Sweet Potato
2 tablespoons Chives – finely chopped
1 teaspoon Salt
1 teaspoon Pepper
Beef Tenderloin Marinade
- Mix all the ingredients for the beef tenderloin marinade, with the exception for the steak, in a bowl. Whisk well.
- Season the beef tenderloin with salt and pepper and set aside.
- The oil in the mixture will separate, but that’s fine. The mixture should be as suspended as possible prior to adding in the beef tenderloin.
- Allow the steak to sit in the marinade for twelve to twenty-four hours. The longer the beef tenderloin marinates, the more flavor it will have.
- Clean the asparagus by trimming only about one inch from the bottom. (A good guide as to where to cut is where the asparagus starts to turn from white to green.)
- Mix the remaining asparagus ingredients and pour over the asparagus.
- Set aside and wait for the grill to get hot.
- Peel and cut the sweet potato into medium sized pieces.
- Place in a pot and cover with water and bring to a boil.
- Allow the potatoes to cook until fork tender (about 20 minutes).
- Drain through a colander and place back into the pot.
- Add the remaining sweet potato ingredients.
- Consider adding more seasoning depending on taste.
Beef Tenderloin + Asparagus
- Fire up your grill, or grill pan, and wait for it to get hot.
- Carefully place the beef tenderloin and asparagus on the hot grill. Cook the steak for four-to-five minutes per side for medium rare, longer if you enjoy your steak well done.
- Flip, and repeat on the second side. Once you’ve cooked your beef tenderloin to your liking, allow it to rest off the heat for about five minutes. This will allow it to relax and be that much juicier and more tender.
- The cooking time for the asparagus will vary on the size, but a good indication of when they are ready to flip and remove from grill is when you start to see a brown color develop.
- Slice, plate and enjoy!