Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, toss baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Spread on one half of the baking sheet and roast for 15 minutes.

Pat the beef tenderloin dry, then rub with a mixture of 2 tablespoons of olive oil, minced garlic, rosemary, thyme, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Let sit for 30-60 minutes.

Push potatoes to one side of the baking sheet, place the seasoned beef in the center, and add asparagus and cherry tomatoes on the opposite side. Roast for another 15-25 minutes, checking for desired doneness.

Remove from oven and let the beef rest for 10-15 minutes, then slice and serve with the roasted vegetables and drizzle vinaigrette over the veggies.