Grilled beef tenderloin steak with asparagus and potato salad

Ingredients for Grilled beef tenderloin steak with asparagus and potato salad

Instructions for Grilled beef tenderloin steak with asparagus and potato salad

To prepare the Grilled beef tenderloin steak with asparagus and potato salad recipe, please follow these instructions:

Small potatoes are boiled whole, otherwise they can be cut for 3 cm. pieces.

Put potatoes and so much water that they are covered, in a pan over high heat, and bring them to a boil. Turn down the flare, lay on and simmer for 15 minutes or until they are almost tender. Add asparagus cut into 5 cm. Pieces, cook it all for another 2 minutes or until the vegetables are tender. Pour the water off.

Mix olive oil, finely chopped red onion, lemon juice, lemon peel, salt and crushed garlic in a large bowl. Add potatoes and asparagus and mix well.

Serve hot or put in the fridge for later serving.


The beef tenderloin is freed for seniors, cut into 4 slices that are easily knocked by hand.

Season with salt and pepper and fry on a barbecue pan or grill approx. 3 minutes on each side.

Served immediately.