Beef Tenderloin with Asparagus

This delightful beef tenderloin recipe was designed for two servings and it makes a perfect and protein-rich dinner. You can serve the tenderloin steak whole or slice it.



This dish goes extremely well with a side of fresh tomato & red onion salad.





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Beef Tenderloin with Asparagus
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Course Main Course Cuisine American, International

Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes

Servings 2 servings

Author Razvan Stupar


Ingredients 400 g tenderloin steak 400 g asparagus 30 g butter salt pepper 2 tomatoes 1 small onion olive oil oregano Metric – US Customary
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



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