SPRING VEGETABLES WITH ROASTED BEEF TENDERLOIN

SPRING VEGETABLES WITH ROASTED BEEF TENDERLOIN image

Categories Beef Bake

Yield 4

Number Of Ingredients 9

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4 4-ounce filet mignons (beef tenderloin)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon each finely chopped fresh basil, oregano, parsley, and thyme
2 cups steamed fresh vegetables, such as asparagus or assorted baby vegetables
Red-wine Reduction
2 cups red wine (or balsamic vinegar)
2 tablespoons corn syrup
1/2 teaspoon extra-virgin olive oil

Steps:

1. Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes. 2. Preheat oven to 400°F. 3. Heat an ovenproof, medium sauté pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare. 4. Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1/2-cup vegetables on each plate. Drizzle 1 tablespoon wine reduction over each serving of beef and vegetables.