Beef Tenderloin with Balsamic Drizzle
Best served rare to medium rare, beef tenderloin is one of the most prized cuts of the cow. Our favorite way of preparing beef tenderloin is to sear it with a tangy mustard-based crust and serve it over asparagus and mint with a balsamic drizzle. Divine would be an understatement.
- 1 lb 1 lb 1 lb Asparagus, tough ends removed, chopped into 2
- 1 Tbsp 1 Tbsp 1 Tbsp Dijon Mustard
- 1 tsp 1 tsp 1 tsp Ginger, ground
- 1 cup 1 cup 1 cup Green Onion, sliced diagonally
- 1 1/2 lb 1 1/2 lb 1 1/2 lb Beef Tenderloin Tips
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
- 1 Tbsp 1 Tbsp 1 Tbsp Balsamic Vinegar
- 1/4 cup 1/4 cup 1/4 cup Cilantro
- 6 6 6 Mint Leaves, julienned
- Allow beef to come to room temperature for 30 minutes prior to cooking.
- Brush all sides of beef with 1 tablespoon of mustard, until evenly coated.
- Roll beef in spices, and press lightly to evenly coat.
- Heat olive oil in skillet over high heat.
- Sear on high for 6–7 minutes, turning to sear all sides evenly.
- This will yield rare beef.
- For medium-rare, place in 400°F oven for an additional 5–10 minutes.
- Let beef rest for 5 minutes before carving.
- While beef is resting, blanch the asparagus.
- Bring a pot of water to a rolling boil, add the trimmed asparagus and allow to cook for 2–5 minutes.
- Pour asparagus into a metal strainer and place into an ice water bath.
- Set aside to cool.
- Thinly slice beef against grain.
- Plate over asparagus, and garnish with cilantro, mint, and green onion.
- Drizzle with olive oil and balsamic vinegar, serve.
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