Beef Tenderloin with roasted asparagus and red onion vinaigrette
INGREDIENTS
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Note: The amount of vinegar, salt, pepper and oil is really up to your personal taste.
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The amounts I give here are guidelines. I use the largest amount of balsamic vinegar
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because I´m mad about a vinegar flavor. The same with pepper, I use a lot.
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1 medium red onion
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¾ cup extra virgin olive oil
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3 to 6 Tbs balsamic vinegar
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2 Tbs chopped chives, plus more for sprinkling
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Salt and freshly ground black pepper
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1 ½ pounds beef tenderloin, at room tº
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2-3 Tbs extra virgin olive oil
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Salt and freshly ground black pepper
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1 pound asparagus spears, trimmed
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A few cherry tomatoes, for garnish
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