Seared Tenderloin with Red Wine Reduction and Asparagus

Directions

1. Preheat your Blackstone griddle to high heat.

2. Rub the loin with olive oil on all sides and season generously with Blackstone Essentials Blend Seasoning.

3. Add a drizzle of olive oil and 1–2 tablespoons of butter to the hot griddle. Place the loin onto the cooking surface and sear until a golden-brown crust forms.

4. Reduce the heat to medium, flip the loin, and continue cooking until browned on both sides.

5. Trim the woody ends from the asparagus and place the stalks onto a separate section of the griddle. Season with Blackstone Essentials Blend Seasoning and cook, turning occasionally, until tender.

6. Place a cast iron skillet on the griddle or side burner. Add 1–2 tablespoons of butter and a drizzle of olive oil. Once melted, add the minced shallots and garlic. Cook, stirring frequently, until softened and fragrant.

7. Check the internal temperature of the loin using a meat thermometer. When it reaches 5–10°F below your desired final temperature, remove it from the griddle, loosely cover with foil, and allow it to rest.

8. Add the red wine, beef bone broth, thyme, rosemary, and 1 tablespoon of butter to the skillet with the shallots and garlic. Stir to combine.

9. Simmer the sauce for approximately 10 minutes, or until the liquid has reduced by half and slightly thickened.

10. Slice the rested loin and arrange it on a serving platter alongside the cooked asparagus.

11. Spoon the warm red wine reduction over the sliced loin and serve immediately.