Tenderloin Asada with Sage and Savory Apples
Elevate your dinner table with this show-stopping Tenderloin Asada with Sage and Savory Apples! This recipe pairs perfectly seared and roasted beef tenderloin, seasoned with smoked paprika, ground cumin, and fresh sage, with a luscious side of buttery, lightly caramelized apples simmered with white wine and a touch of honey. The combination of tender, juicy beef and the warm, herbaceous sweetness of the apples creates a harmonious balance of flavors that feels both sophisticated and comforting. Ideal for special occasions or an indulgent weeknight dinner, this dish is completed with a garnish of fresh parsley for a bright, aromatic finish. Ready in under an hour and perfect for impressing family or guests, this savory-sweet masterpiece is a true celebration of autumnal flavors.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 3 tablespoons olive oil
- 8 leaves fresh sage leaves
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 3 apple, peeled, cored, and sliced
- 2 tablespoons butter
- 0.5 cup white wine
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef tenderloin dry with paper towels and rub 2 tablespoons of olive oil over the surface.
In a small bowl, combine minced garlic, cumin, smoked paprika, black pepper, and 1 teaspoon of kosher salt. Rub this spice mixture evenly over the tenderloin.
Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Sear the tenderloin in the hot skillet for 2-3 minutes on each side until a golden crust forms. Add 4 sage leaves to the skillet during the searing process for extra flavor.
Transfer the skillet with the tenderloin to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
While the tenderloin is roasting, melt the butter in a medium frying pan over medium heat. Add the apple slices and the remaining 4 sage leaves.
Cook the apples for 3-5 minutes until they begin to soften. Stir in the white wine, honey, and the remaining 1 teaspoon of kosher salt. Let the mixture simmer for another 3-4 minutes until the sauce thickens slightly and the apples are tender.
Remove the tenderloin from the oven and let it rest on a cutting board for 5-10 minutes to retain its juices.
Slice the tenderloin into medallions and plate them alongside the savory apples.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 50.1 g | ||
| Protein | 280.2 g | 560% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
