Ossenhaas & asperge

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable than tenderloin.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

Prepare the asparagus by trimming the ends and washing them.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

Add asparagus to the skillet and cook until tender, about 5-7 minutes, stirring occasionally.

Season asparagus with salt and black pepper, then remove from skillet and set aside.

In the same skillet, melt butter over medium-high heat.

Season the beef tenderloin with salt and black pepper on all sides.

Add the beef to the skillet and sear for 3-4 minutes on each side for medium-rare.

Remove the beef from the skillet and let it rest for 5 minutes before slicing.

In the same skillet, add shallots and sauté until translucent, about 2 minutes.

Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce by half.

Stir in chicken broth and cream, bringing to a simmer for 3-5 minutes.

Add fresh thyme and adjust seasoning with salt and pepper.

Slice the beef tenderloin and serve it with asparagus and sauce drizzled on top.

Cooking Techniques

Spice Level:

Allergens