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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) beef tenderloin steaks |
2 teaspoons finely chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1 tablespoon olive oil |
1 cup dry white wine |
1/2 cup beef consomm |
1/2 cup half-and-half |
8 small asparagus spears |
1 1/2 ounces crumbled blue cheese |
Directions:
1. Rub steaks with chopped thyme, salt, and pepper.
2. Melt butter in a large skillet over medium heat; add oil. Add steaks, and cook 1 to 3 minutes on each side or to desired degree of doneness. Remove steaks, and keep warm; reserve drippings in skillet.
3. Stir wine and consomme into drippings; increase heat to high. Cook, stirring often, until reduced to 1/2 cup. Stir in half-and-half, and cook, stirring constantly, until reduced to 1/2 cup or desired consistency. Keep warm.
4. Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cut spears in half, and place in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Top steaks with asparagus, and sprinkle with cheese.
5. Broil 6 inches from heat (with electric oven door partially open) 2 minutes or until cheese melts. Serve immediately with sauce.
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