Beef tournedos and veggies on a baking sheet
Prep Time
Cooking Mode
10-12 baby potatoes, thinly sliced with a mandoline
30 mL (2 tbsp.) tbsp. olive oil
To taste salt and pepper
12-15 asparagus, trimmed
1 cherry tomatoes
150 g (5 oz) oz beef tournedos
10-12 baby potatoes, thinly sliced with a mandoline
30 mL (2 tbsp.) tbsp. olive oil
To taste salt and pepper
12-15 asparagus, trimmed
1 cherry tomatoes
150 g (5 oz) oz beef tournedos
Directions
1Preheat oven to 200°C (400°F).
2In a bowl, mix potatoes with 15 mL (1 tbsp.) olive oil, salt, and pepper.
3Place the potatoes and asparagus on a parchment-lined baking sheet, sprinkle remaining oil over the asparagus, and season with salt and pepper. Bake for 10 minutes.
4Roll potatoes and asparagus around a bit.
5Lightly season the tournedos with salt and pepper and place them on baking sheet along with cherry tomatoes. Cook 11 or 12 minutes, or until meat thermometer indicates internal temperature of 63°C (145°F). Be sure to turn meat over at least twice while cooking.
6If asparagus is too thick, cut the stalks in half lengthwise.
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