YOUR SOLIN GENERATED RECIPE
Mushroom-Crusted Beef Tenderloin with Roasted Asparagus
Savor the rich flavors of perfectly seared beef tenderloin enhanced with a savory mushroom crust, paired with tender roasted asparagus. This dish offers a balanced combination of juicy protein and crisp, lightly seasoned vegetables that’s sure to delight your taste buds.
INGREDIENTS
6 ounces Beef Tenderloin
1/2 cup Mushrooms (Button or Cremini)
1/4 cup Panko Bread Crumbs
1 cup Fresh Asparagus
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper
PREPARATION
Preheat your oven to 425°F for the roasted asparagus and to prepare for finishing the beef in the oven.
Season the beef tenderloin with salt and pepper on all sides.
Finely chop the mushrooms and mix with panko breadcrumbs and garlic powder in a small bowl. Adjust seasoning with a pinch of salt and pepper.
Sear the beef tenderloin in a hot skillet over medium-high heat for about 2 minutes per side until it develops a golden-brown crust.
Spread the mushroom-panko mixture evenly over the seared beef, pressing gently to adhere.
Transfer the beef to a baking sheet and place in the oven. Roast for about 8-10 minutes, or until the meat reaches your desired level of doneness.
Meanwhile, toss the asparagus with olive oil, salt, and pepper, and arrange on another baking tray.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.
Once done, let the beef rest for a few minutes, then slice against the grain and serve with the roasted asparagus on the side.