Rosemary Crusted Filet of Beef and Asparagus
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
As soon as I read this delicious recipe I was sold! Between the colorful and flavorful herbs and the butter-soaked filet, it was definitely a dinner to remember. My husband and I love cooking filets and always enjoy trying something new. We had never covered our filets in a buttery herb spread, but we will from now on! The red wine sauce really brought everything together. It was rich, creamy, flavorful, and simple. The recipe had all the steps clearly laid out so it was very easy to follow. The asparagus was the cherry on top because it only took minutes to make while the tenderloin was resting. We decided to add mashed potatoes to our meal, but it also would have paired nicely with some mac and cheese, roasted potatoes, or grain rice.
Makes 6 Servings
Preparation Time: 30 minutes
Cooking Time: 1 hour
Cost: About $45, depending on the size and price of the beef tenderloin
Ingredients for Filet:
*8 tablespoons (1 stick) unsalted butter, room temperature
*2 teaspoons fresh rosemary, minced
*2 teaspoons fresh thyme, minced
*2 teaspoons fresh sage, minced
*2 teaspoons fresh parsley, minced
*2 garlic cloves
*Kosher salt and freshly ground pepper
*1 beef tenderloin, about 4 pounds
Preparation for Filet:
*Preheat oven to 450°F.
*Line a baking sheet with aluminum foil.
*In a food processor combine the butter, rosemary, thyme, sage, parsley, garlic and a large pinch each of salt and pepper.
*Pulse until the mixture is creamy and the garlic is minced and blended into the butter.
*Place the beef tenderloin on the prepared baking sheet.
*Rub the herb butter over the entire surface of the meat (silicone spatula works best).
*Roast until an instant-read thermometer inserted into the center of the meat registers 130F for medium-rare, 40 to 45 minutes (or until done to your liking).
*Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
*Cut the tenderloin into 1/2 inch thick slices and arrange on a platter. Place 3 slices on each plate.
Ingredients for the Red Wine Sauce:
*1 bottle of your favorite California red wine (preferably a Cabernet)
*1 tablespoon balsamic vinegar
*1 sprig rosemary
*1 cup beef stock
*1 tablespoon butter
*Salt and pepper, to taste
Preparation for the Red Wine Sauce:
*For the red wine sauce, reserve 1 tablespoon of the steak drippings and place in a pot over medium heat.
*Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid bowl.
*Allow wine mixture to reduce until thickened, about 1/4 cup, 3 to 5 minutes.
*Add in beef stock and bring to a rapid boil until the sauce is reduced and thickened to about 1/2 cup, about 4 to 5 minutes.
*Remove rosemary and thyme, discard.
*Turn off heat and whisk in 1 tablespoon of butter.
*Taste the red wine sauce and season with more salt and pepper as desired.
*Garnish steaks with chopped thyme, rosemary and parsley a few minutes before serving.
*Place red wine sauce in separate bowl for guests to use as they wish.
*Thick asparagus (you choose quantity of spears)
*Oil, as needed
*Salt and black pepper, to taste
*1 teaspoon garlic powder
*Trim 1 inch off the asparagus from the root side.
*Peel the asparagus and coat with remainder of ingredients (easiest to do this on a sheet pan.)
*Stir well and cook on the grill for 3 to 5 minutes. (Can be cooked in the oven under the broiler for 2 to 4 minutes.)
Recipe and Taste Tester - Cecelia Zook