Beef Tenderloin with Roasted Asparagus and Red Onion Vinaigrette

Beef Tenderloin with Roasted Asparagus and Red Onion Vinaigrette

  • Yield: 4 servings 1x


The amount of vinegar, salt, pepper and oil is really up to your personal taste. The amounts I give here are guidelines. I use the largest amount of balsamic vinegar because I´m mad about a vinegar flavor. The same with pepper, I use a lot.




  • 1 medium red onion
  • ¾ cup extra virgin olive oil
  • 3 to 6 Tbs balsamic vinegar
  • 2 Tbs chopped chives (plus more for sprinkling)
  • Salt and freshly ground black pepper
  • 1 ½ pounds beef tenderloin (at room tº)
  • 23 Tbs extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound asparagus spears (trimmed)
  • A few cherry tomatoes (for garnish)


  1. Preheat oven to 350º.
  2. Peel and cut onion in four pieces. Put in a bowl, add olive oil, cover with aluminum paper and bake for 1 hour, until it’s soft. Let cool in the oil.
  3. Chop onion very coarsely, add vinegar, chives and season generously with salt and pepper.
  4. In a baking tray lined with parchment paper, arrange trimmed asparagus in single layer. Drizzle with olive oil, salt and pepper. Roast until easily pierced with a knife. Reserve.
  5. Cut beef tenderloin in four portions. Season with salt and pepper. Add a few Tbs of olive oil to a skillet and cook meat until browned, about 3 minutes on each side for rare. Transfer to a cutting board and let rest 5 minutes to let juices distribute evenly.
  6. Meanwhile arrange asparagus on four serving plates. Slice meat and arrange on each plate overlapping the asparagus, dividing evenly.
  7. Add some onions on top of the meat. Mix red onion vinaigrette well and drizzle onto each plate. Sprinkle with chives and garnish with halved cherry tomatoes.