4.9 from 309 votes
Beef Tenderloin with Asparagus
This recipe pairs thick slices of beef tenderloin pan-fried or grilled to medium doneness with quickly sautéed asparagus spears, accompanied by fresh tomato and onion rounds seasoned with oregano and olive oil. The dish balances rich meat with fresh, crisp vegetables for a simple yet composed meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
American, International
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.
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