Est. 1874 Recipe
Recipe information
Make Est. 1874 in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Sides
Sauce
Preparation of Beef Tenderloin
1. Season the Beef
Rub the beef tenderloin with olive oil, minced garlic, fresh rosemary, salt, and black pepper. Ensure the beef is evenly coated with the seasoning.
2. Sear the Beef
Heat a skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
3. Roast the Beef
Transfer the seared beef to an oven preheated to 200°C (400°F) and roast for 20-25 minutes for medium-rare, or until desired doneness.
4. Rest the Beef
Remove the beef from the oven and let it rest for at least 10 minutes before slicing.
Preparation of Asparagus
5. Prepare the Asparagus
Trim the ends of the asparagus and place them in a pot of boiling water for 2-3 minutes until bright green and tender-crisp.
6. Sauté the Asparagus
Drain the asparagus and then heat butter in a skillet over medium heat. Add the asparagus and sauté for 3-4 minutes.
7. Finish with Lemon and Parmesan
Add lemon juice and grated Parmesan cheese to the skillet with asparagus, tossing to combine and heat through.
Preparation of Sauce
8. Make the Sauce
In the same skillet used for the beef, add red wine and beef broth over medium heat. Bring to a simmer.
9. Thicken the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Slowly add the slurry to the simmering sauce, stirring until thickened, about 2-3 minutes.
10. Serve the Sauce
Strain the sauce if desired and serve it warm over the sliced beef tenderloin.
Local Coupons
No local coupons found for this recipe's ingredients.