Giangi's Kitchen

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Broiled beef tenderloin with asparagus and roasted red onion vinaigrette. I know it is a mouthful, but you will love this dish from the get-go.

A whole dish, meat, and vegetables are prepared at once.

Simply prepared beef tenderloin that is served with the most delicious roasted onions with balsamic vinegar.

Add some slightly cooked asparagus with the onions and beef, and you have the most delightful dinner.

The longest part of the preparation of this dish is the roasted onions. You will have to bake them for about 50 minutes at 350F. You want the onions to become soft while remaining translucent and soft slowly.

What is beef tenderloin?

The beef tenderloin, also known as the eye fillet or filet, is the oblong muscle called the psoas major, extending along the spine’s rear portion. Directly behind the kidney.

Due to where it is located, it does not get much exercise. Therefore, it is the most tender part of the beef.

Are beef tenderloin and filet mignon the same thing?

Beef tenderloin is a more significant cut of beef that includes the filet mignon.

The beef tenderloin is used more when preparing a larger meal, such as beef in Wellington. Then you will purchase the more significant piece.

I am using the filet mignon, a small individual cut for this recipe.

The tenderloin is considered the most tender cut of beef.

How to cook Beef Tenderloin

Cook the tenderloin quickly over high heat. You want a nice seared brown outside while the inside remains nice, juicy, and medium rare. You do not want to overcook this beautiful piece of meat.

This high-end cut does not need much in terms of seasoning. Sea salt and pepper will do. Of course, you can also be served it with a buttery sauce, do a quick marinade, or cook it with lots of butter.

A quick note on the balsamic vinegar. 

The longer the balsamic vinegar ages,  the richer the flavor will be. The more syrupy it will become. But with that also comes a more significant price tag.
Your local grocery store will carry 5 to 12 years old balsamic vinegar. The older bottles usually are sold in specialty stores.

For this recipe here, a 12-year-old balsamic will work magic.

Tips and how to make this broiled beef tenderloin with asparagus and roasted red onion vinaigrette to perfection

This dish is subdivided into three preparation steps.

Do not let them overwhelm you, as the longest step is the onion vinaigrette, and your oven does all the work for you.

To prepare beforehand:

While your onions are roasting in the oven, bring the beef tenderloin to room temperature.

Prepare the asparagus. Bring the salted water to a simmer and keep on low until you are ready to use it.

~ Onion vinaigrette

Use the red onion. However, the white onion will work beautifully if none is on hand. There is minimal difference e in taste between the two. However, it is more of an eye-pleasing bright color of red.

Use a small ovenproof dish and cover tightly with aluminum foil. Place it in the middle of the oven and let it bake away for close to one hour. Once done, let it cool off in the olive oil that it just baked in.

Slice them in julienne, meaning cutting them into thin strips.  Place in a bowl and add the balsamic vinegar.

Whisk the olive oil. I recommend using light olive oil. Season with salt and pepper and the chives.

The chives are something that you do not want to skip over. They give you a wonderful onion flavor.

~ The beef tenderloin or filets

• I enjoy my broiler, but you must mind the cooking process.
• Generously season and oil your beef tenderloin. Broil them for about 4 to 5 minutes on each side. This will be medium rare.  You do not want to overcook it, as it will lose all the flavor and juiciness.
• Remove them from the oven and let them rest. Slightly cover them with aluminum foil.
• They will continue cooking and keep their temperature while resting.

~ The asparagus

Wash them and trim them.

Blanch them into the salted water for a few minutes. They must be tender with a slight bite but not mushy or overcooked.

The final touches and assembling it.

Now that all the ingredients have been prepared, it is time to assemble your dish.

Take your asparagus and place them in a fan-out pattern on a plate.

Slice the beef into thin 1/4 inch thick slices and place them over the asparagus in an overlapping pattern.

Spoon the vinaigrette over it.

If you enjoy this Broiled Beef Tenderloin with Asparagus and Roasted Red Onion Vinaigrette recipe, check out these flavorful recipes:

Broiled Salmon with Lemon Tarragon Sauce

Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce

Fillet Mignon with Butter Sauteed Spinach

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Originally published on May 24, 2010. Updated on September 21, 2022.