Jul 14 2026
Restaurants›Doc Crow's›Doc's Private Selection Recipe

Doc's Private Selection Recipe

Inspired by Doc Crow's
Time1h
Serves4

Make Doc's Private Selection Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Sides

Sauce

Method

Preparation of Beef

  1. 1

    Season the Beef

    Rub the beef tenderloin with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Ensure it is evenly coated.

  2. 2

    Sear the Beef

    In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Sear the beef tenderloin on all sides until browned, about 4-5 minutes per side. Remove from skillet and let rest.

Cooking Asparagus

  1. 3

    Prepare the Asparagus

    Trim the woody ends off the asparagus and rinse them under cold water.

  2. 4

    Sauté the Asparagus

    In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the asparagus and sauté for 4-5 minutes until tender. Squeeze lemon juice over the top to taste.

Making the Sauce

  1. 5

    Combine Ingredients

    In a saucepan, combine red wine and beef broth, bringing to a simmer over medium heat.

  2. 6

    Thicken the Sauce

    In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering wine and broth mixture until it thickens, about 2-3 minutes.

Final Assembly

  1. 7

    Slice and Serve

    Slice the rested beef tenderloin into medallions. Plate with sautéed asparagus on the side and drizzle the red wine sauce over the beef.

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