Grilled Beef Tenderloin with Asparagus and Roasted Red Onion Vinaigrette
(from castro15’s recipe box)
Categories: Meals
Ingredients
- Vinaigrette:
- 1 small red onion
- 3/4 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp chopped fresh chives
- Salt and black pepper
- 1 1/2 lbs. beef tenderloin
- 2 tbsp olive oil
- Salt and black pepper
- 1 lb. asparagus spears, trimmed
Directions
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prepare the vinaigrette: Preheat the oven to 350. Place the onion and olive oil in a small ovenproof pan and cover tightly. Bake for 50-60 minutes, or until the onion is soft. Let the onion cool in the olive oil, and then remove the onion, reserving the oil. Julienne the onion and place in a medium bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chives and season to taste with salt and pepper.
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To prepare the beef: Prepare a medium-hot grill. Rub the beef with the olive oil and season to taste with salt and pepper. Grill for 4-5 minutes on each side, or until cooked to your liking. Remove the beef from the grill, let rest for 5 minutes, and cut into 1/4-inch slices.
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To prepare the asparagus: Bring a medium pot of salted water to a boil. Add the asparagus and cook for 5 minutes, or until tender.
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Fan the asparagus on each plate, with the stem ends in the center. Layer the beef slices in an overlapping pattern over the stem ends of the asparagus and spoon the vinaigrette over the asparagus and beef.