Parmesan and Peppercorn crusted Beef Tenderloin with Asparagus, Potatoes and Red Wine Balsamic Reduction
I recently cooked a special birthday dinner for a good friend and his wife. It was a surprise rooftop dinner over looking the city of St. Paul, there was sparkly lights, flowers and so much love as a record player played in the background. All their kids surprised them as well and got it all on camera. Very romantic!!
Parmesan Peppercorn crusted Tenderloin
Ingredients
- 1 tbsp. olive oil
- 2 beef tenderloin
- 4 tbsp. parmesan reggiano
- 1 tbsp. coarse black pepper
- 2 tsp. kosher salt
- 1 rosemary stem
- 1/4 cup wild mushrooms
Directions
Preheat oven to 350 degrees. In a small bowl combine the parmesan and black pepper, set aside.
In a large pan heat it up with olive oil over medium high heat so you will get a good sear on all sides. Season all sides of the beef tenderloin with salt and pepper. Place the beef in the pan and make sure you hear the sizzle. Let sit for a couple of minutes with out flipping it. Add the rosemary sprig to the pan. Once there’s a nice sear flip it over for another 2 minutes. Top the steaks with the parmesan and black pepper, finish it in the oven for about 5 minutes until medium on the inside. Leave in the oven longer if you want it done more. Let rest for about 3-4 minutes on the counter while you are plating the rest of the dish.
Saute the wild mushrooms over medium heat with a little bit of olive oil salt and pepper and place them on top of the steaks, right before serving.
Red Wine Balsamic Reduction
Ingredients
- 1 cup dry red wine
- 1 cup balsamic vinegar
Directions
In a small sauce pan combine the two together and bring to a boil and then reduce to simmer, let it reduce until thick and coats the back of a spoon about 5-8 minutes.
Roasted Baby Red Potatoes
Ingredients
- 1 lb. baby red potatoes, cut into quarters
- 1 tbsp. olive oil
- 1 tsp. rosemary, minced
- salt and pepper to taste
Directions
Bring a large pot of water to boil. Blanch the potatoes just until fork tender. While the steak is cooking, heat a large saute pan with oil over medium heat and add the potatoes, season with salt, pepper and rosemary. Cook just until crispy and golden.
Roasted Asparagus
Ingredients
- 1 bunch asparagus
- 1 tbsp. olive oil
- salt and pepper
Directions
Clip the ends of the asparagus off, and place on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for about 6-8 minutes just until tender depending on how thick the asparagus are.
To plate, place the potatoes in the center, with the asparagus along the side. Place the tenderloin on top and drizzle the reduction around the plate and on top of the steak. Place the mushrooms on top and serve immediately.
