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Reverse Sear Beef Tenderloin with Roasted Mushrooms and Miso Butter
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Reverse Sear Beef Tenderloin with Roasted Asparagus and Parmesan Cheese


  • 1 - 1 ¼ lbs of fresh asparagus, trimmed off the woody part of the stalk.
  • ¼ cup Parmesan cheese, freshly grated
  • 1 tbsp of olive oil
  • ½ tsp of a lemon juice
  • 1 tsp of coarse kosher salt
  • ½ tsp of fresh black pepper


  • Follow the original method to prepare the beef tenderloins, and start this recipe while the beef is curing.
  • Preheat the oven to about 400 degrees F (205 degrees C), and line the baking sheet with some parchment paper.
  • Lay the asparagus over the baking sheet while drizzling some of the olive oil on top along with the salt and paper. Toss the asparagus to combine and coat.
  • Let the asparagus roast for about 5 to 10 minutes. The asparagus should stay bright green with a slightly bent stalk and tender but still crunchy texture.
  • When the asparagus is almost ready, take it out of the oven, sprinkle the lemon and grated parmesan, and toss to coat, then return it to the oven for one final mine.
  • Remove and serve with the beef tenderloins when ready.