Herbed Beef Tenderloin & Asparagus

I think I made this one incorrectly. Nowhere in the instructions does it say to remove the outer layer of fat on the tenderloin before marinating it. Other tenderloin recipes I've made have instructed me to do that, so I wondered, but committed to following this recipe.

I'm thinking that because the layer of fat was still around the meat, the marinade couldn't soak into the meat very well. It wasn't a bad recipe, it was just a bit bland. If I try it again, I will definitely remove the casing.

• 11-14 oz raw beef tenderloin 
• 1.75 lbs asparagus

Marinade

• 2 Tbsp fresh parsley
• 1 tsp olive oil
• 1 tsp fresh thyme, minced
• 2 cloves garlic, minced
• 2 tsp Dijon mustard
• 1 tsp fresh rosemary, minced
• 1/4 tsp ground black pepper

Combine marinade ingredients in a bowl, setting aside a small portion of mix to be used for asparagus. Remove fat casing from meat. Rub beef tenderloin with mixture, then wrap beef in plastic wrap, refrigerate, and allow to marinate for 30 minutes. 

While meat is marinating, preheat grill to medium heat and prepare asparagus by washing and trimming ends. Lay aspragus spears on aluminum foil (leave excess foil at the edges). Sprinkle remaining marinade over asparagus. Add 1-2 Tbsp water. Fold foil to create a tent. Place on grill, Grill beef 15-25 minutes, until desired doneness. Continue to cook asparagus until al dente. 

Serves: 2

Prep Time: 20 min plus marinating

Total Time: 1 hour, 15 min

Recipe from Lean & Green Meal Cookbook