Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use two (8-ounce) strip steaks, or 1 (1-pound) flank steak. Balsamic glaze has been reduced until syrupy. Look for it in the vinegar aisle to save time, or simmer 1 cup balsamic vinegar in a saucepan until reduced by half, about 20 minutes.
4 teaspoons canola oil, divided
4 (4-oz.) beef tenderloin steaks, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 pound thin asparagus, cut diagonally into 1-in. pieces
2 teaspoons thyme leaves
1 teaspoon grainy Dijon mustard
2 teaspoons balsamic glaze
Est. added sugars 0g
How to Make It
Heat 1 teaspoon oil in a large skillet over medium-high. Sprinkle steaks evenly with 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
Return pan to medium-high. Add remaining 1 tablespoon oil to pan. Add asparagus; cook 3 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, thyme, and mustard to pan; toss to coat. Drizzle with balsamic glaze. Serve with steaks.