Beef Tenderloin Atop a Bed of Mushrooms, Asparagus, and Shallots
July 03, 2012 | ~4 mins read time.
The plated meal. I don't always plate perfectly or at all, but I like to present a nice visual here. With this recipe, the point is to ensure beef is paired with just the right amount of veg and mushrooms.

This recipe is quite simple, but it's full of flavour. This is a shorter walk-through than the last one because I was dealing with time sensitive meat resting while attempting to take pictures at the same time. Not always the best course of action, but there we have it. I'll list the ingredients I used, but I'll also list some substitutions that work almost as well and others that might work better. I was sort of stuck with a few non-preferred ingredients, but it turned out really well anyway.


  • 2 Beef Tenderloin Steaks, at least 1 1/4 inch thick.
  • 1 10 oz. pkg. Frozen Asparagus Spears
  • 1 8 oz. pkg. Fresh Mushrooms
  • 2 Shallots, medium size


  • Fresh asparagus is a better choice than frozen, but I had the frozen on hand, so used it. As long as it’s not been sitting in the freezer aisle of your grocery store for ages, it’s usually pretty close to fresh in flavour.
  • The shallots can be substituted for an onion of your choice. I simply prefer the taste of shallots for most things. If substituting with a yellow, red or white onion, choose a small one or use a half of a medium one.
  • Make sure the steak is at least 1 1/4 inch thick or it doesn’t slice as well. If you plan on having everyone slicing their own meat, then the thickness doesn’t matter - just cook it to the desired doneness.


Step 1

Place the asparagus into a colander to thaw some. Do not thaw entirely.

Step 2

Trim the stems from the mushrooms, rinse under cold water and then slice. I usually slice mine to between 1/8 to 1/4 inch thick, depending on the size of the mushroom. Place into a bowl and set aside.

Step 3

Retrieve the asparagus from the colander and cut each spear into 3 pieces. By this point, it should be thawed enough to slice easily. Place the asparagus back into the colander and put it in the sink to let excess water drip out.

Step 4

Slice the shallots length way to desired thickness. Turn each piece on its side and slice again. Don’t worry about pieces that don’t come apart - they will in the pan.

Step 5

Place the steak on a cutting board and season with salt and pepper.

On to the visuals!

Step 6

Tenderloin Cooking
Cook your steak anyway you want. I did mine in my trusty stainless steel pan with a tiny bit of butter to keep it from sticking while the fat started to melt. I cooked it to rare and then set it under some foil on my cutting board to rest while I quickly moved on to the vegetables. Feel free to grill yours or cook it in the oven or however you prefer to do it. I usually grill, but it was the temperature of Hell's furnace room outside when I did this (34C).

Step 7

Deglaze the pan and caramelize the shallots.
Deglaze the pan after cooking the steak. I used two teaspoons of red wine. Put in the shallots and let them caramelize in the juice from the steak. Once done, create a circle in the centre of the shallots and melt a tablespoon of butter there.

Step 8

Adding the mushrooms and asparagus.
Once the shallots are caramelized and the butter melted, put the asparagus and onions into the pan and stir it all up. Grind some pepper and salt on to taste. You can also add some garlic, if you like.

Step 9

The Finished Veg Mixture
Step 9: Stir everything together until the asparagus and mushrooms are covered with the butter and the additional juices from the pan. Once everything is cooked through (5 - 15 minutes, depending on the heat settings you choose and what type of stove top you have), grab two plates and put half of the mixture on one in the centre and the other half on the other in the centre.

Step 10

Rested Tenderloin
Slice each tenderloin to the desired thickness. Mine were close to medium once the resting period had finished because I was taking time to take pictures. We prefer it at medium-rare. Position the steak on top of the bed of asparagus, mushrooms and shallots.

Final Steps: Plate and Consume!

Finished Plate
Voilà! Beef tenderloin presented atop mushrooms, asparagus, and shallots! This is definitely a meal that we've eaten more than once already. I figured that it would be a good one to share, especially now that it's grilling season.