Roasted Tenderloin With Early Spring Vegetables
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 Certified Piedmontese tenderloin roast
- 8 ounces red pearl onions
- 1 pound baby potatoes, halved
- 8 ounces tri-color baby carrots, peeled
- 1 pound asparagus, woody stems removed and cut into 1 inch pieces
- 8 ounces assorted mushrooms (such as maitake, beech, and king trumpets)
- 1 tablespoon chopped fresh parsley
- Extra-virgin olive oil, as needed
- Kosher salt and fresh cracked black pepper, as needed
Preheat the oven to 450°F. Allow the tenderloin to rest at room temperature for at least 30 minutes prior to cooking. Coat with extra-virgin olive oil and season with salt and pepper. In a cast iron pan coated in canola oil, sear tenderloin on all sides until golden brown and set aside.
In a large mixing bowl, toss all the vegetables with olive oil and salt and pepper. Add the vegetables to a roasting tray and place tenderloin on top. Roast for about 25 to 30 minutes or until internal temperature reaches about 120°F (for medium-rare). Remove and let rest before slicing. Add the parsley to the vegetables and toss. Return to oven and cook until soft and golden brown, about 20 more minutes.