Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

Roast in Oven

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the desired doneness is reached. Remove from oven and let rest for 10 minutes before slicing.

Seasonal Vegetables

Prepare the Vegetables

In a pot of boiling salted water, blanch the asparagus for 2-3 minutes. Remove and set aside. In the same pot, add the carrots and zucchini, cooking for an additional 4-5 minutes. Drain and season with salt and pepper.

Spätzle

Make the Spätzle

In a bowl, combine flour and salt. In another bowl, whisk eggs and water together. Gradually add the wet ingredients to the flour mixture and mix until smooth. Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, drop the dough into the boiling water. Cook until the spätzle float to the surface, about 2-3 minutes. Remove and drain.

Bone Marrow Demi-Glace

Make the Demi-Glace

In a saucepan, combine bone marrow, beef stock, red wine, thyme, and bay leaf. Bring to a simmer and reduce by half, about 30-40 minutes. Strain and set aside.

Pea Puree

Prepare the Pea Puree

In a saucepan, combine frozen peas and vegetable stock. Bring to a simmer and cook for 5 minutes. Remove from heat, add butter, salt, and pepper. Blend until smooth and set aside.