Beef Tenderloin with Vegetables and Sauce
A seared beef tenderloin steak served with roasted carrots, asparagus, and spring onions, topped with a rich pan sauce and garnished with microgreens.
- Total time
- 30 min
- Servings
- 1
- Calories
- 550
- Protein
- 40g
Ingredients
- 1 piece (6 oz) beef tenderloin steak
- 1 medium carrot
- 4 spears asparagus spears
- 1 stalk spring onion
- 1 handful microgreens
- ¼ cup beef broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Season the beef tenderloin with salt and pepper on all sides.
- 2
Heat olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
- 3
Remove the steak and rest it on a plate; add butter and beef broth to the skillet, scraping up browned bits to make a sauce.
- 4
Roast the carrot and asparagus in a 400°F oven for 10-12 minutes until tender, then grill the spring onion for 2 minutes.
- 5
Slice the rested steak and plate with the roasted vegetables, drizzle with the pan sauce, and garnish with microgreens.
Tools you’ll need
- skillet
- baking sheet
- tongs
- knife
- cutting board
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