Roasted Beef with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.