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Beef Tenderloin with Balsamic Asparagus

Photo: Jennifer Causey
Total time 20 mins

Serves 4 (serving size: 1 steak and about 1/2 cup asparagus)

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

Nutrition Information

  • calories 298
  • fat 14.4 g
  • satfat 4.1 g
  • monofat 7.2 g
  • polyfat 2.1 g
  • protein 38 g
  • carbohydrate 6 g
  • fiber 3 g
  • cholesterol 105 mg
  • iron 7 mg
  • sodium 457 mg
  • calcium 50 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.
  2. 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.