Broiled Beef Tenderloin with Asparagus and Red Onion Vinaigrette

Broiled beef tenderloin with asparagus and roasted red onion vinaigrette is an elegant, all-in-one dinner. Tender slices of beef are paired with a silky roasted red onion vinaigrette and lightly cooked asparagus for a balanced, flavorful plate.

This recipe is straightforward but impressive. The oven does most of the work—for the roasted onions—so while it requires some time, the hands-on portion is minimal. You can prepare the meat and vegetables together, which makes this a convenient choice for a special weeknight or a celebratory meal.

Broiled Beef Tenderloin Asparagus and Roasted Red Onion Vinaigrette

The core of the dish is simply prepared beef tenderloin served with roasted red onions finished with balsamic vinegar and chives. Add slightly cooked asparagus and you have a complete, elegant dinner with contrasting textures and bright flavors.

The longest step is roasting the onion—about 50 to 60 minutes at 350°F—so plan accordingly. Roasting slowly mellows the onion and develops sweetness while keeping it soft and translucent.

What is beef tenderloin?

Beef tenderloin, also called the eye fillet or filet, is the psoas major muscle that runs along the spine. Because it gets little exercise, it is the most tender cut of beef and prized for its fine texture and delicate flavor.

Are beef tenderloin and filet mignon the same thing?

Tenderloin refers to the entire long cut that can be used whole for larger preparations such as beef Wellington. Filet mignon are smaller, individual steaks cut from the tenderloin. For this recipe, individual filet mignon (tenderloin steaks) work beautifully and cook quickly.

How to cook beef tenderloin

Cook tenderloin quickly over high heat so the exterior sears brown while the interior remains juicy and medium-rare. This premium cut needs little seasoning—just sea salt and freshly ground pepper—or serve it with a light butter sauce or herb garnish if desired. Avoid overcooking to preserve tenderness and flavor.

A quick note on balsamic vinegar

Aged balsamic vinegar becomes richer and slightly syrupy with time. For this vinaigrette, a well-aged balsamic (such as a 10–12 year) adds depth and a subtle sweetness that complements the roasted onion. Use what works in your budget—good balsamic enhances the dish but does not need to be expensive.

Tips for making this dish

The recipe involves three main steps: roast the onion, broil the beef, and cook the asparagus. The onion takes the longest, but it requires only occasional attention while the oven does the work.

Prep tips:

Bring the beef to room temperature while the onions roast so it cooks evenly.
Trim and prepare the asparagus ahead of time. Keep salted cooking water simmering, ready for blanching before serving.

Onion vinaigrette

Use a red onion for color and subtle sweetness, though a white onion will also work. Place the whole peeled onion in a small ovenproof dish, cover tightly, and roast at 350°F for 50–60 minutes, until soft and translucent.

Let the onion cool in the olive oil it roasted in. Then slice the onion into thin strips (julienne) and place in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil until combined. Stir in chopped chives and season with salt and pepper. Chives add a mellow onion-like note that brightens the vinaigrette—don’t skip them.

The beef tenderloin or filets

Preheat the broiler and rub the fillets with a little olive oil. Season generously with salt and pepper.
Broil 4–5 minutes per side for medium-rare, depending on thickness. Avoid overcooking to keep the meat tender and juicy.
Remove the beef from the oven, tent loosely with foil, and let rest 5 minutes before slicing. Resting lets the juices redistribute and keeps the meat moist.

The asparagus

Wash and trim the asparagus. Blanch in salted boiling water for about 4–5 minutes until tender-crisp. They should have a slight bite but not be mushy. Drain and keep warm until plating.

Final touches and assembly

To plate, fan the asparagus on each plate. Slice the beef into 1/4-inch-thick slices and arrange them in an overlapping pattern over the asparagus. Spoon the roasted red onion vinaigrette over the beef and asparagus, and serve immediately.

Broiled Beef Tenderloin with Asparagus & Red Onion Vinaigrette

Prep Time: 15 minutes • Cook Time: 1 hour • Total Time: 1 hour 15 minutes • Servings: 4 • Author: Giangi Townsend

Prepared all at once: beef tenderloin with roasted red onion vinaigrette and lightly cooked asparagus for a complete, elegant dinner.

Ingredients

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

Instructions

Preheat the oven to 350°F. Place the whole red onion in a small ovenproof pan with about 3/4 cup olive oil, cover tightly, and roast for 50–60 minutes until very soft. Let the onion cool in the oil, then remove and reserve the oil. Slice the roasted onion into thin strips (julienne) and place in a bowl.
Add the balsamic vinegar to the sliced onion and slowly whisk in the reserved olive oil to form a vinaigrette. Stir in the chopped chives and season with salt and pepper to taste.
Prepare the broiler. Rub the beef fillets with 2 tablespoons olive oil and season with salt and pepper. Broil 4–5 minutes per side for medium-rare, depending on thickness. Remove from the oven, tent with foil, and rest 5 minutes. Slice into 1/4-inch-thick slices.
Bring a medium pot of salted water to a boil. Add the asparagus and cook 4–5 minutes until tender-crisp. Drain.
To serve, fan the asparagus on each plate, layer the beef slices over the asparagus in an overlapping pattern, and spoon the roasted red onion vinaigrette over the beef and vegetables. Serve immediately.

Nutrition (per serving)

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

Course: Beef, Veal & Lamb; Dinners
Cuisine: American
Occasion: Father’s Day, Fourth of July
Season: Spring, Summer

Did you make this?

Leave a comment below and share your experience—variations and tips are always welcome.

Originally published on May 24, 2010.

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