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Prime Filet Medallions and Asparagus
Recipes
Prime Filet Medallions and Asparagus
4 servings
40 minutes total

Ingredients

  • 4 (6 oz) beef tenderloin filets
  • 3 tablespoons canola oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 lb fresh asparagus spears

Steps

    1. Preheat medium sauté pan on medium-high 4–5 minutes. Rub filets with 1 tablespoon canola oil, then season with ½ teaspoon salt and ½ teaspoon pepper (wash hands). Arrange filets in pan; cook 5–6 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    2. Meanwhile, bring water to a boil in medium saucepan; prepare large bowl of ice water. Trim and discard tough root ends from asparagus. Place asparagus in boiling water and boil 2 minutes; drain asparagus and transfer to ice bath until cooled. Drain again and pat dry.
    3. Preheat large sauté pan on medium-high 2–3 minutes. Toss asparagus with remaining 2 tablespoons oil and season with remaining ½ teaspoon each salt and pepper. Add asparagus to pan and sauté 4–5 minutes until tender. Serve fillets topped with asparagus.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 400, Total Fat 23g, Sat Fat 6g, Trans Fat 0.5g, Chol 120mg, Sodium 570mg, Total Carb 5g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%