Roasted Beef with Asparagus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a wonderful weeknight dinner that never fails to impress. Tender beef tenderloin paired with fresh asparagus makes for an elegant yet surprisingly simple meal that comes together in just about an hour. What I love most is how asparagus packs serious nutritional punch with its vitamins and antioxidants, while keeping the dish light and healthy. The beauty of this recipe is its straightforwardness, no complicated techniques needed, just quality ingredients roasted together with aromatic garlic, rosemary, and thyme. A quick balsamic glaze brings everything together beautifully, and your guests will think you spent all day in the kitchen when really you've got the whole thing done in roughly 55 minutes.
Ella x
Ingredients
- ¾ kgbeef tenderloin(center cut, room temperature)
- ¾ kgfresh asparagus(trimmed and halved lengthwise)
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(dried thyme if fresh unavailable)
- 4 tablespoonsolive oil(divided)
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 2 tablespoonsunsalted butter
- 1shallot(finely diced)
Detail level
Instructions
- 1
Preheat your oven to 425°F and position a cast-iron skillet on the stovetop over medium-high heat.
Tip: Preheating the skillet ensures a proper sear on the beef for a flavorful crust.
- 2
Pat the beef tenderloin dry with paper towels and season generously on all sides with kosher salt and black pepper. In a small bowl, combine minced garlic, chopped rosemary, and thyme, then rub this herb mixture evenly across the entire surface of the beef.
Tip: Drying the meat helps achieve better browning during searing.
- 3
Drizzle 2 tablespoons of olive oil into the hot skillet and carefully place the seasoned beef in the center. Sear for 3-4 minutes per side until a golden-brown crust forms. Transfer the seared beef to a plate temporarily.
- 4
Toss the asparagus spears in a separate bowl with the remaining 2 tablespoons of olive oil, salt, and pepper. Arrange the asparagus in a single layer on a separate baking sheet.
Tip: Using a separate sheet prevents the beef drippings from making the asparagus soggy.
- 5
Return the seared beef to the cast-iron skillet and place it in the preheated oven. Simultaneously, place the asparagus on its baking sheet in the oven. Roast both for 18-22 minutes for medium-rare beef, checking the internal temperature with a meat thermometer (130-135°F).
Tip: A meat thermometer ensures perfectly cooked beef without guesswork.
- 6
While the beef and asparagus roast, prepare the glaze by whisking together balsamic vinegar, honey, and diced shallot in a small saucepan over low heat. Simmer gently for 2-3 minutes until slightly thickened, then whisk in the butter until fully melted and glossy.
Tip: The residual heat from the pan melts the butter perfectly without breaking the glaze.
- 7
Remove the beef from the oven and let it rest for 5 minutes before slicing. Remove the asparagus from the oven simultaneously. The asparagus tips should be slightly charred and tender.
Tip: Resting the beef allows the juices to redistribute, ensuring moist and tender slices.
- 8
Slice the beef tenderloin into thick portions and arrange on a serving platter alongside the roasted asparagus. Drizzle the warm balsamic-butter glaze over the beef and serve immediately.
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