Beef Tenderloin with Asparagus
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
American, International
Beef Tenderloin with Asparagus
Description
The beef tenderloin is sliced into roughly one-inch thick pieces and cooked over medium heat for about three minutes on each side to develop a browned crust while maintaining juiciness inside. The asparagus is peeled and trimmed before quickly cooking in butter just until tender but still vibrant and slightly firm. Tomatoes and small onions are sliced into rounds and dressed with olive oil, oregano, salt, and pepper, adding a fresh, herbaceous contrast.
This combination results in a meal where the savory richness of the tenderloin complements the bright and slightly sweet notes from vegetables. The use of olive oil and butter enhances flavor depth and texture. Serving with a fresh focaccia and a glass of red wine, if desired, elevates the dining experience.
Ingredients
- 400 g tenderloin steak
- 400 g asparagus
- 30 g butter
- salt
- black pepper
- 2 tomato
- 1 onion small
- olive oil
- oregano
Instructions
- Cut the tenderloin into slices about 2-3 cm (about 1 inch) thick and fry them in a thick frying pan or on a grill over medium/medium heat for about 3 minutes on each side.
- Clean the asparagus with a peeler and cut off the woody ends, then cook it quickly over high heat in a pan heated with a little butter, salt and pepper. As soon as it starts to soften and turn color, take it off the heat.
- Cut the tomatoes and onions into rounds and season them well with salt, pepper, oregano and olive oil.
- Plating is as simple as the recipe. We also added a freshly baked focaccia and embellished the table with a bouquet of flowers from the garden. And if it's served for dinner, a glass of red wine is more than welcome.
Notes
User Reviews
Overall Rating
4.9
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