Grilled Beef Tenderloin & Asparagus
Servings:*
2 servingsIngredients
- For the garlic-herb butter:
- 1 stick salted butter, softened
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- ¼ teaspoons lemon zest
- ½ teaspoons flake salt
- ¼ teaspoons freshly ground black pepper
- For the steaks and asparagus:
- 2 8-ounce L&B Signature Seasoned Beef Tenderloin Steaks
- 1 teaspoon L&B Extra Virgin Olive Oil
- 1 10-ounce package L&B Grilling Asparagus with Lemon
- Flake salt, to taste
- Freshly ground black pepper, to taste
Directions
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To make the garlic-herb butter: In a small food processor, combine the butter, garlic, rosemary, thyme, lemon zest, flake salt and black pepper, and mix until incorporated.
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Using gloves, shape the butter into a tube about 3 inches in circumference. Wrap the butter tightly in plastic wrap and chill it in the refrigerator until you need it. Note: leftover garlic-herb butter will keep in the refrigerator for one week.
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To make the steaks and asparagus: Heat a grill or grill pan to high heat.
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Carefully place the tenderloin steaks on the hot grill and cook for 4 minutes. Turn the steak 90 degrees and cook for 4 minutes more.
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Flip the steak over and repeat step 4. (Note: this will yield medium-rare steaks). Meanwhile, brush the asparagus with extra virgin olive oil and season with flake salt and black pepper.
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Place the asparagus and lemon slices on the grill and cook, turning repeatedly, for 5 to 7 minutes, or until the lemon has grill marks and the asparagus is bright green and tender.
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Transfer the steaks to a cutting board and place a ½-inch slice of the garlic herb butter on top. Tent the steak with aluminum foil and allow to rest for 5 minutes.
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Divide the steaks and asparagus among two plates and squeeze the grilled lemon over the top. Serve hot.