Ingredients
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2 beef tenderloin medallions.
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3 medium potatoes with skin.
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A bunch of wild asparagus.
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4 baby carrots.
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2 whole garlic cloves.
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Salted butter.
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Fresh rosemary.
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Coarse salt and black pepper.
Preparation:
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Bake the potatoes with skin, salt, and rosemary until tender.
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Sauté the vegetables al dente.
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Sear the tenderloin in a very hot pan with butter and garlic to get a perfect crust.
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Let the meat rest for 5 minutes before slicing to retain the juices.
