Beef Tenderloin with Balsamic Asparagus
Ingredients
2 teaspoons canola oil, divided
2 (4-ounce) beef tenderloin steaks, trimmed
3/8 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoons paprika
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/2 pound thin asparagus, cut diagonally into 1-inch pieces
1 teaspoon thyme leaves
1/2 teaspoon grainy Dijon mustard
1 teaspoon balsamic glaze
Instructions
Heat 1/2 teaspoon oil in a large skillet over medium-high. Sprinkle steaks evenly with 1/4 teaspoon salt, 1/8 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
Return pan to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add asparagus; cook 3 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, thyme, and mustard to pan; toss to coat. Drizzle with balsamic glaze. Serve with steaks.
Recipe Tips
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof.
Makes 2 servings (serving size: 1 steak and about 1/2 cup asparagus)
298 calories
Maple-Dijon Roasted Carrots and Mushrooms
Ingredients
1 1/2 teaspoons olive oil
1/2 teaspoon maple syrup
1/4 teaspoon Dijon mustard
1/2 (12-ounce) package small carrots with tops, peeled
1 teaspoon thyme leaves
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 (4-ounce) package of cremini mushrooms, halved
InstructionsPreheat oven to 500°F.
Combine oil, maple syrup, and mustard in a medium bowl. Add carrots and mushrooms; toss to coat. Spread carrot mixture in a single layer on a baking sheet. Bake at 500°F for 15 minutes, stirring once after 10 minutes. Sprinkle with thyme, salt, and pepper.
Recipe Tips
A container of mushrooms may seem like a lot, but they will shrink considerably—and their flavor will intensify—when roasted.
Makes 2 servings (serving size: about 1 cup)
83 calories
2 teaspoons canola oil, divided
2 (4-ounce) beef tenderloin steaks, trimmed
3/8 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoons paprika
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/2 pound thin asparagus, cut diagonally into 1-inch pieces
1 teaspoon thyme leaves
1/2 teaspoon grainy Dijon mustard
1 teaspoon balsamic glaze
Instructions
Heat 1/2 teaspoon oil in a large skillet over medium-high. Sprinkle steaks evenly with 1/4 teaspoon salt, 1/8 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
Return pan to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add asparagus; cook 3 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, thyme, and mustard to pan; toss to coat. Drizzle with balsamic glaze. Serve with steaks.
Recipe Tips
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof.
Makes 2 servings (serving size: 1 steak and about 1/2 cup asparagus)
298 calories
Maple-Dijon Roasted Carrots and Mushrooms
Ingredients
1 1/2 teaspoons olive oil
1/2 teaspoon maple syrup
1/4 teaspoon Dijon mustard
1/2 (12-ounce) package small carrots with tops, peeled
1 teaspoon thyme leaves
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 (4-ounce) package of cremini mushrooms, halved
InstructionsPreheat oven to 500°F.
Combine oil, maple syrup, and mustard in a medium bowl. Add carrots and mushrooms; toss to coat. Spread carrot mixture in a single layer on a baking sheet. Bake at 500°F for 15 minutes, stirring once after 10 minutes. Sprinkle with thyme, salt, and pepper.
Recipe Tips
A container of mushrooms may seem like a lot, but they will shrink considerably—and their flavor will intensify—when roasted.
Makes 2 servings (serving size: about 1 cup)
83 calories
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