Use a chef’s knife to trim off the silver skin and any excess fat from the tenderloin steak. Slice the steak across its grain into 2-inch cuts.

Use a peeler to peel off the woody ends of the bottom half of each asparagus.

Slice off the stem of the shallot. Peel and discard the skin. Separate the bulbs and chop them into large pieces.

Fry the eggs: Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Crack 4 small eggs, one at a time, into the pan. Cook them until the white is set but the yolk is still runny, about 3 minutes. Remove from heat.

Cook the steak: Place a skillet over high heat and add 1 tbsp olive oil. When the pan is sizzling hot, lower the heat, and place 26 oz tenderloin steak in the pan. Pan sear each side for 2 minutes while seasoning both sides evenly with 1/4 tsp salt and 1/4 tsp pepper.

Infuse the steak with herbs: In the same skillet, add 1/2 tbsp butter, 4 sprigs of rosemary, and 2 cloves of garlic. Stir well for another 30 seconds. Remove from heat.

Bake the beef and vegetables: Line a baking tray with parchment paper. Place the steak, 14 oz asparagus, and 8 oz cherry tomatoes on the tray, then bake them in an oven at 450 °F for 10 minutes. Remove the beef from the oven, and continue baking the vegetables for 5 more minutes.

Make the sauce: In the same skillet used earlier, add 1/2 tbsp butter and 1 tsp shallot, and sauté for 30 seconds. Next, pour in 4 fl oz red wine, 1 tbsp gravy mix, and 1/2 tsp flour. Mix well for 30 seconds. Finally, add 1/2 cup water, 1/4 tsp salt, and 1/4 tsp pepper. Stir frequently for another 2 minutes. Turn off the heat.

Garnish and serve: Place each steak onto a serving plate, sprinkle 1 tsp oregano, and then drizzle the wine sauce. Garnish with 2 tbsp parsley. Enjoy.