Beef Tenderloin Atop a Bed of Mushrooms, Asparagus, and Shallots
July 03, 2012 |
~4 mins read time.
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.
Place the asparagus into a colander to thaw some. Do not thaw entirely.
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.
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.
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.
Place the steak on a cutting board and season with salt and pepper.