Roasted Beef Tenderloin, Garlic-Buttered Mashed Potatoes & Prosciutto-Wrapped Asparagus Bundles

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HAPPY EASTER!!

Hope everyone is enjoying this beautiful Easter Sunday! Sun and a light breeze fill the skies…a perfect day for celebrating Jesus’ Resurrection with family and friends…At our home we celebrated with a simple but delicious meal of Roasted Beef Tenderloin, Garlic-Buttered Mashed Potatoes and Prosciutto-Wrapped Asparagus Bundles. We followed the meal with an incredible dessert – Tres Leches Cake (another post). Many blessings to all…Enjoy!

Roasted Beef Tenderloin
2 lbs beef tenderloin
1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
2 teaspoons sea salt
fresh ground pepper

Heat oven to 275 degrees. Lay the beef tenderloin on a roasting pan. Baste half of the butter & olive oil on the top half of the beef; sprinkle with 1 teaspoon salt and as much fresh ground pepper as you desire. Flip beef tenderloin over and baste with remaining butter & olive oil; sprinkling with the remaining 1 teaspoon salt and more fresh ground pepper. Roast in the oven 40-45 minutes for medium-rare. (Cook longer if you want medium or medium-well). Remove from heat and allow to rest. Prepare the mashed potatoes and the asparagus while the beef is in the oven. Up the heat in the oven to 400 degrees after removing the beef (for the asparagus!)

Garlic-Buttered Mashed Potatoes
2 1/2 lbs Potatoes
3 tablespoons butter
2 garlic cloves, minced
1 cup milk (or cream if you prefer)

Peel and dice the potatoes then place in a large pot of cold water. Bring to a boil and bubble away until potatoes are fork-tender (about 10 minutes). Drain the potatoes and place back into the pot. In a small pan, melt the butter and swirl in the minced garlic; cooking about one minute. Pour the garlic butter over the cooked potatoes. Using a mixer on low speed, blend the potatoes and slowly add the milk. Cover to keep warm.

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Prosciutto-Wrapped Asparagus Bundles
16 thick asparagus spears
4 slices prosciutto
1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
sea salt & fresh ground pepper
1/4 cup shredded Swiss cheese

Slice the hard part off of the bottom of the asparagus spears. Wrap 4 asparagus spears with each slice of prosciutto. Lay on a baking sheet and drizzle with butter and olive oil. Sprinkle with salt & pepper then with the shredded cheese.

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Place asparagus in the 400 degrees heated oven and bake 10-15 minutes until asparagus is tender and cheese is melted. Serve hot with the mashed potatoes and roasted beef. Enjoy!
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2 thoughts on “Roasted Beef Tenderloin, Garlic-Buttered Mashed Potatoes & Prosciutto-Wrapped Asparagus Bundles

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