Tenderloin steak comes by its name honestly. In the world of steaks, it really is the most tender. It’s also the leanest of all the cuts — no thick layer of fat around the edges to contend with — and it comes without the bone. It’s the civilized, polite, distant-relative-of-royalty steak of the bunch, which is figureoutable from its other name: filet mignon.

You might be tempted to save tenderloin steaks for special occasions and, of course, they’re great for birthdays and anniversaries and life’s important moments. But they’re great on random Tuesdays and run-of-the-mill weekends, too. In fact, they may feel even more special then — why not sneak a little elegance and sophistication into an evening of Netflix and chill?

Our recipe for Grilled Beef Tenderloin & Asparagus is perfect for bringing some fanciness to any dinner, whether you’re celebrating a graduation or the return of your favorite TV show. It comes together in a snap, thanks to our L&B Signature Seasoned Beef Tenderloin Steaks; they’re already seasoned and ready to go, so no work necessary on your part. Ditto the asparagus and lemon. We sell them already washed and prepped, so no chopping required. This meal is on the table fast.

Tenderloin steak comes by its name honestly. In the world of steaks, it really is the most tender. It’s also the leanest of all the cuts — no thick layer of fat around the edges to contend with — and it comes without the bone. It’s the civilized, polite, distant-relative-of-royalty steak of the bunch, which is figureoutable from its other name: filet mignon.

You have to whip up the garlic-herb butter yourself, but the steps are super easy and the effort is worth it. The butter adds richness and flavor to a tender steak that’s already rich and flavorful, creating a truly unforgettable main dish. You’ll have extra herbed butter after the steaks have come and gone. Keep it in the fridge and use it to make garlic bread the next day. Your future self will thank you.