Peppered Sweet Potato Rounds With Marinated Tenderloin And Asparagus

• Sweet Potato
• 1 sweet potato-cut into 1/8 inch thick rounds
• 1/4 cup cup olive oil
• freshly ground pepper to taste
• sea salt to taste
• Tenderloin and Asparagus
• 1/2 pound beef tenderloin
• 1/2 cup olive oil
• 1/2 cup sherry vinegar
• 1/2 cup shallot-minced
• 1 tablespoon fresh thyme leaves
• 2 ounces olive oil
• 3 tablespoons sherry vinegar
• 1 cup chicken stock
• 1/4 pound asparagus-ends trimmed
• salt to taste
• pepper to taste

1. Using freshly ground pepper season sweet potato rounds well; add sea salt and pan fry in olive oil until tender and golden brown.
2. In the refrigerator, marinate tenderloin for at least 2 hours in olive oil, sherry vinegar, shallot, thyme, salt and pepper.
3. In a hot pan, season and brown the marinated tenderloin (on both sides) in olive oil, along with 2T of the marinating liquid; once the tenderloin is nicely brown, finish the cooking process in a 375F oven (ideally cooked to medium).
4. Remove the beef and deglaze your pan with sherry vinegar, reduce by half.
5. Add chicken stock and reduce sauce to coating consistency; season and serve over tenderloin and asparagus (see below).
6. Blanch asparagus in water until al dente (about 45 sec); remove immediately and season.
7. To serve, overlap potato rounds on the bottom of the plate. Place asparagus parallel to potato rounds and spoon a bit of the pan sauce on top; cut tenderloin into medallions and place on top of the potatoes and asparagus; pour the rest of the pan sauce on top of tenderloin. Enjoy!

sweet potato, rounds, olive oil, freshly ground pepper, salt, tenderloin, tenderloin, olive oil, sherry vinegar, shallotminced, thyme, olive oil, sherry vinegar, chicken stock, salt, pepper

Taken from food52.com/recipes/1679-peppered-sweet-potato-rounds-with-marinated-tenderloin-and-asparagus (may not work)