Cowboy Butter Beef Tenderloin with Roasted Asparagus, Fingerling, & Portobello Jumble

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes.

Meanwhile, toss together asparagus, portobellos, a drizzle of oil, salt, and pepper in a medium mixing bowl.

After potatoes have roasted 10 minutes, add asparagus and portobellos to baking sheet. Continue to roast until veggies are browned and tender, 10-15 minutes.

While veggies roast, thinly slice half the chives; cut remainder into 1-inch pieces. Quarter lemon.

Dice 8 TBSP butter (there will be leftover cowboy butter from this recipe to enjoy again later!) into small pieces and add to a medium, microwave-safe bowl. Microwave in 5 second bursts until softened but not melted (this is important in order to keep the cowboy butter smooth and silky so do not rush this step!). Whisk in mustard, garlic powder, thinly sliced chives, 1/4 tsp thyme, 3/4 tsp smoked paprika, half the worcestershire sauce, salt (we used 1/2 tsp), and pepper (1/2 tsp thyme, 1 1/2 tsp smoked paprika, and all the worcestershire sauce for 4) until smooth.

Pat steaks dry with paper towels and season all over with salt, pepper, and half the steak seasoning (all for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-7 minutes per side (lower heat if steaks are browning too quickly). Transfer to a plate to rest and top with a dollop of cowboy butter.

Once veggies are done, stir in 1 TBSP cowboy butter (2 TBSP for 4) and a squeeze of lemon.