Beef Tenderloin & Asparagus Recipe



  • 2-½ lbs (37 medium 5-1/4” to 7” spears) asparagus
  • 11-14 oz raw beef tenderloin (should yield two 5-oz servings, depending on desired doneness of beef; use higher end of starting weight for well-done and extra well-done beef)


  • 2 Tbsp fresh parsley
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • ¼ tsp freshly ground black pepper
  • 2 cloves garlic, minced


Marinade/rub:Combine marinade ingredients in a bowl, setting aside a small portion of mix to be used for asparagus. Rub beef tenderloin with mixture, then wrap beef in plastic wrap, refrigerate, and allow to marinate for 30 minutes. While meat is marinating, preheat grill to medium heat and prepare asparagus by washing and trimming ends. Lay asparagus spears on aluminum foil (leave excess aluminum foil at the edges). Sprinkle remaining marinade mix over asparagus spears. Add 1-2 Tbsp water. Fold foil by tucking ends and creating a “tent.” Place on grill, leaving ends folded. Grill beef 15-25 minutes or until desired doneness. Continue to cook asparagus until al dente (tender-crisp).