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Beef Tenderloin and Asparagus

average rating is 3 out of 5, based on 150 votes

Indulge in a succulent beef tenderloin paired with vibrant asparagus, creating a harmonious blend of flavors and textures. This recipe combines tender, marinated beef with perfectly sautéed asparagus for a mouthwatering culinary experience. Treat yourself to a gourmet meal that is both impressive and easy to prepare.

Serving Suggestions/Tips:

Serve with a side of roasted potatoes or a fresh green salad for a complete meal.

Garnish with fresh herbs like parsley or thyme to add an extra touch of freshness.

Pair with a glass of red wine for a delightful dining experience.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Beef Lunch Dinner Between 350 and 650 Moderate Main Meal Dairy-Free Gluten-free high-protein low-carb gluten-free dairy-free keto-friendly paleo-friendly Whole30 grain-free sugar-free nut-free soy-free egg-free clean eating healthy fats antioxidant-rich vitamin-rich iron-rich fiber-rich low-calorie heart-healthy diabetic-friendly weight loss low-sodium balanced meal lean protein nutrient-dense inflammation-fighting digestion-friendly satiating nutrient-packed

Ingredients

4 oz. beef tenderloin
1 tsp Bragg's Liquid Aminos
Red pepper flakes
Sea salt and pepper to taste
Garlic powder, to taste
2 tbsp extra virgin olive oil
2-3 cloves garlic, minced
12 asparagus spears

Directions

Preheat your oven to 400°F (200°C).
Season the beef tenderloin: Sprinkle both sides of the beef tenderloin with Bragg's Liquid Aminos. Then, season it with red pepper flakes, sea salt, pepper, and garlic powder to taste. Set it aside to marinate for about 10 minutes.
Sear the beef tenderloin: Heat a skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil. Once the oil is hot, add the beef tenderloin to the skillet and sear it for about 2 minutes on each side. This will give it a nice crust.
Transfer to the oven: Once the beef is seared, transfer the skillet with the tenderloin to the preheated oven. Let it cook for about 8-10 minutes or until the desired level of doneness is reached. For medium-rare, aim for an internal temperature of around 130°F (55°C). Adjust the cooking time according to your preference.
Rest the beef tenderloin: Once cooked, remove the skillet from the oven and let the beef rest for about 5 minutes. This allows the juices to redistribute and the meat to become more tender.
Cook the asparagus: While the beef is resting, prepare the asparagus. In another skillet, heat the remaining tablespoon of extra virgin olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute until fragrant. Then, add the asparagus spears to the skillet and cook them for about 5-7 minutes or until they are tender but still crisp.
Serve: Slice the beef tenderloin into thick slices and serve it alongside the sautéed asparagus. Optionally, you can drizzle some of the pan juices from the beef over the tenderloin slices for extra flavor.