Broiled Beef Tenderloin with Asparagus and Red Onion Vinaigrette

Broiled beef tenderloin with asparagus and roasted red onion vinaigrette makes an elegant, all-in-one dinner. The tender beef pairs beautifully with a sweet, tangy roasted red onion vinaigrette and just-tender asparagus for a balanced, flavorful plate.

This recipe is easy to prepare and reliable. While the onions roast slowly in the oven, you can bring the beef to room temperature and prep the asparagus, so the total hands-on time is minimal. The result is a restaurant-quality meal with straightforward steps and dependable timing.

Broiled Beef Tenderloin Asparagus and Roasted Red Onion Vinaigrette

A simple roast of red onion in olive oil and a splash of balsamic vinegar becomes a luxurious vinaigrette to spoon over thinly sliced beef tenderloin and blanched asparagus. The roasted onion brings sweetness and depth, while chives add a fresh onion note.

Plan about an hour for the recipe from start to finish: most of that time is hands-off while the onions soften in the oven. The beef cooks quickly under the broiler, and the asparagus only needs a short blanch so it retains a bright color and a slight bite.

What is beef tenderloin?

Beef tenderloin, also called the eye fillet or filet, is the psoas major muscle that runs along the rear portion of the spine. It gets very little exercise, which is why it is prized as the most tender cut of beef. Its fine texture makes it ideal for quick, high-heat cooking methods that preserve juiciness and flavor.

Are beef tenderloin and filet mignon the same thing?

The whole beef tenderloin is a larger roast that can be used for dishes such as beef Wellington. Filet mignon refers to individual steaks or medallions cut from the tenderloin. For this recipe, small tenderloin fillets or filet mignon steaks work best, as they cook quickly and serve beautifully sliced over asparagus.

How to cook Beef Tenderloin

Cook tenderloin quickly over high heat so the exterior browns while the interior remains juicy and medium-rare. The tenderloin needs minimal seasoning—coarse sea salt and freshly ground black pepper are enough. A brief rub of olive oil before broiling helps develop a good crust. Avoid overcooking, as this cut loses its tenderness and delicate flavor when cooked past medium.

A quick note on balsamic vinegar

Aged balsamic vinegar develops richer, more complex flavor and a thicker, syrupy texture. Grocery stores typically carry varieties aged around five to twelve years; older, more concentrated balsamics are often found through specialty retailers. For this vinaigrette, a well-balanced balsamic—around 10 to 12 years if available—adds a pleasant sweetness and acidity without overpowering the onions.

Tips for perfecting the dish

The recipe breaks down into three main components: the roasted onion vinaigrette, the broiled beef, and the blanched asparagus. The oven does most of the work for the onions, so you can prepare the other elements while the onions roast.

Make-ahead and prep tips:

Bring the beef to room temperature before broiling; this promotes even cooking.
Prepare the asparagus and keep it ready to blanch when the beef is resting.
Reserve the olive oil used to roast the onions—the infused oil adds flavor when whisked into the vinaigrette.

Onion vinaigrette

Use a red onion for a brighter color, though a white onion will also work. Place the whole peeled onion in a small ovenproof dish, cover with olive oil, and seal tightly with foil. Roast at 350°F for 50 to 60 minutes, until the onion turns translucent and very soft. Let it cool in the oil so it absorbs more flavor.

Once cool, slice the roasted onion into thin strips (julienne), place in a bowl, add the balsamic vinegar, and slowly whisk in the reserved olive oil until combined. Stir in chopped chives, and season to taste with salt and pepper. The chives bring a mild, fresh onion-like note that brightens the vinaigrette.

The beef tenderloin or filets

Preheat the broiler and position a rack so the beef will be close enough to the heat to sear without burning.
Rub the fillets with olive oil and generously season with salt and pepper.
Broil for about 4 to 5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer if needed—target about 125–130°F for medium-rare before resting.
Remove the beef from the broiler and loosely tent with foil for 5 minutes to allow carryover cooking and redistribute the juices. Then slice into 1/4-inch thin slices.

The asparagus

Trim the woody ends from the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for about 3 to 5 minutes, until tender-crisp. Immediately transfer to a bowl of ice water if you want to preserve a vivid green color, or drain and use warm—either way, avoid overcooking so the stalks keep some bite.

Final assembly

Fan the asparagus on each plate, then layer the thin beef slices over the asparagus in an overlapping pattern. Spoon the roasted red onion vinaigrette generously over the beef and asparagus. The dish is best served immediately so the beef remains warm and juicy, while the vinaigrette and asparagus add contrasting textures and flavors.

Broiled Beef Tenderloin with Asparagus & Red Onion Vinaigrette

Ingredients

1 red onion
3/4 cup olive oil (for roasting and dressing)
3 tablespoons balsamic vinegar
2 tablespoons chopped chives
1½ pounds beef tenderloin fillets
2 tablespoons olive oil (for the beef)
1 pound asparagus, trimmed
Sea salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 350°F. Place the whole peeled red onion in a small ovenproof dish and pour in enough olive oil to mostly cover it. Cover tightly with foil and roast for 50–60 minutes, until very soft and translucent. Allow the onion to cool in the oil, then remove the onion and reserve the oil.
Slice the roasted onion into thin strips and place in a medium bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil until emulsified. Stir in the chopped chives and season with salt and pepper to taste.
Prepare the broiler. Rub the beef fillets with olive oil and season with salt and pepper. Broil the fillets for 4–5 minutes per side for medium-rare, adjusting time for thickness. Remove from the oven and let rest, loosely covered, for about 5 minutes. Slice into 1/4-inch-thick pieces.
Bring a medium pot of salted water to a boil. Add the trimmed asparagus and cook for 3–5 minutes, until tender-crisp. Drain (or shock in ice water to retain color) and arrange on plates in a fan pattern. Layer the beef slices over the asparagus and spoon the roasted red onion vinaigrette on top. Serve immediately.

Nutrition (approximate per serving)

Nutrition information is an estimate and not calculated by a registered dietitian.

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Originally published on May 24, 2010.

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