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Beef Fillets With Asparagus And A Roasted Shallot And Tarragon Sauce

Beef.Chef's picture
Ingredients
For the roasted shallot and tarragon sauce:
  Shallots 20 Large, peeled and with roots slightly attached
  Heavy cream 3⁄4 Cup (12 tbs)
  Red wine/Such as cabernet sauvignon / merlot 2 Tablespoon
  Minced tarragon/Dried tarragon - 3/4 teaspoon 3⁄4 Teaspoon
For the steaks:
  Mignon steaks 32 Ounce (4 Fillets, 8 Ounce Each)
  Tamari 1 Tablespoon
  Freshly ground black pepper To Taste
  Light olive oil 1 Tablespoon
For the asparagus:
  Fresh asparagus 1 Pound
  Butter 2 Tablespoon, diced
  Salt To Taste
Directions

GETTING READY
1. Preheat oven to 400 ° F.
2. Rub the steaks with the tamari and pepper.

MAKING
3. In a sauté pan or skillet, melt the butter to prepare sauce.
4. Stir in shallots and toss to coat well.
5. In a baking dish, transfer the shallots and roast in oven for 10 minutes.
6. Bring out the baking dish from the oven and stir in the cream, wine, tarragon, salt, and pepper.
7. Roast the mixture in oven for 30 minutes.
8. In a heavy sauté pan or skillet, heat oil and sear steaks for about 5 to 6 minutes per side until medium-rare.
9. In a steamer or in a steamer basket set over a saucepan of boiling water, place asparagus and steam for about 5 minutes until tender.
10. Remove the steamed asparagus to a serving platter and dot with butter.
11. Let the butter melt over the asparagus, and season with salt.

SERVING
12. In a warm serving plate, center the steak and pour sauce around the meat.
13. Arrange the shallots mixture and asparagus decoratively around the steaks.
14. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Beef
Cook Time: 
55 Minutes
Servings: 
4

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