Beef Filets with Asparagus and a Roasted Shallot and Tarragon Sauce

Beef Filets with Asparagus and a Roasted Shallot and Tarragon Sauce

 

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Active Time:  25 Minutes
Total Time:  50 Minutes
Yield:  Serves 4
Tarragon's assertive, fragrantly herbal quality, with hints of anise, brings out the best in beef, and tarragon is the main flavoring in béarnaise sauce. Tarragon also complements the dark, rich tamari that is rubbed into the steaks in this recipe. Tamari is a Japanese condiment similar to soy sauce but more mellow-flavored, and it offers a change from using salt to season the steaks.
The peak season for asparagus is March or April through June. Choose tender asparagus spears that are no thicker than a pencil. In those months when asparagus is not in season, serve with steamed broccoli or leeks.
RECIPE INGREDIENTSFor the Sauce:
1 tablespoon butter, diced
20 large shallots, peeled and with roots slightly attached
3/4 cup heavy cream
2 tablespoons red wine, such as cabernet sauvignon or Merlot
2 teaspoons minced fresh tarragon, or 3/4 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the Steaks:
4 filet mignon steaks, about 8 ounces each
1 tablespoon tamari
1 tablespoon light olive oil
For Asparagus:
1 pound fresh asparagus
1 to 2 tablespoons butter, diced

Beef Filets with Asparagus and a Roasted Shallot and Tarragon Sauce Recipe at Cooking.com
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DIRECTIONSFOR THE SAUCE:
Preheat the oven to 400 degrees F.
Melt the butter in a sauté pan or skillet. Add the shallots and toss to coat well. Transfer the shallots to a baking dish and roast in the oven for 10 minutes. Remove the baking dish and stir in the cream, wine, tarragon, salt and pepper. Return to the oven and roast for 30 minutes.

FOR THE STEAKS:
Meanwhile, rub the steaks with the tamari and some freshly ground black pepper. Heat the oil in a heavy sauté pan or skillet and sear the steaks for about 5 minutes per side for medium-rare or about 7 minutes per side for medium.

FOR THE ASPARAGUS:
While the steaks are cooking, prepare the asparagus. Place in a steamer or in a steamer basket set over a saucepan of boiling water. Steam for about 5 minutes, or until tender. Transfer to a serving platter, dot with the butter and let it melt over the asparagus, and season with salt.

TO SERVE:
Place each steak in the center of a warm serving plate and spoon the sauce around the meat. Place the shallots evenly around the steaks and arrange the asparagus spears artistically around the steaks in spoke fashion or to the side. Serve immediately.