Chef Flower's Ambrosial Beef on a Bed of Adorned Trimmings

Elevate your dining experience with Chef Flower's Ambrosial Beef on a Bed of Adorned Trimmings—a feast for the senses that combines tender, seared beef tenderloin with a medley of honey-roasted carrots, asparagus, and red potatoes. This gourmet recipe is infused with the aromatic flavors of garlic, rosemary, and thyme, creating a savory garlic-herb butter sauce that perfectly complements the juicy steaks. The vibrant roasted vegetables, lightly glazed with honey and Dijon mustard, form a colorful and flavorful base, making this dish both stunning and satisfying. With just 20 minutes of prep time and elegant presentation, this show-stopping meal is perfect for dinner parties or a special night in.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 steaks (6 oz each) beef tenderloin
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic cloves, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1.5 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1.5 cups baby carrots, peeled
• 1 bunch asparagus spears, trimmed
• 2 cups small red potatoes, quartered
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the beef tenderloin steaks generously with coarse salt and freshly ground black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef steaks and sear for 2 minutes on each side, until a golden crust forms. Remove from the skillet and set aside.

Step 4

In the same skillet, add 1 tablespoon of unsalted butter, minced garlic, rosemary, and thyme. Once fragrant (about 1 minute), pour the aromatic butter mixture over the seared steaks and set aside.

Step 5

Place the baby carrots, asparagus spears, and red potato quarters in a large mixing bowl. Add the remaining 2 tablespoons of olive oil, honey, Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat the vegetables evenly.

Step 6

Spread the vegetables in an even layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, turning halfway through cooking.

Step 7

While the vegetables are roasting, return the skillet to medium heat and melt the remaining 1 tablespoon of butter. Add the steaks back to the skillet and cook for 3-5 minutes longer, until desired doneness is achieved (125°F/51°C for medium-rare). Baste the steaks with the garlic-herb butter as they cook.

Step 8

Transfer the roasted vegetables to a serving platter and arrange them into an elegant bed. Place the beef steaks on top of the vegetables.

Step 9

Drizzle any remaining garlic-herb butter from the skillet over the steaks and garnish with freshly chopped parsley.

Step 10

Serve warm and enjoy this ambrosial, visually stunning dish with family or friends.

Nutrition Facts

Serving size	(2059.6g)

Amount per serving	% Daily Value*
Calories	2641.2

Total Fat 124.8g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 8.0g
Cholesterol 688.0mg	0%
Sodium 6215.5mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 65.2g
Protein 229.8g	0%

Vitamin D 27.2IU	0%
Calcium 447.1mg	0%
Iron 39.2mg	0%
Potassium 6745.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 33.8%

Carbs: 24.8%