Ingredients:
4 (4 ounce) beef tenderloin steaks
1 lb asparagus or 1 bunch asparagus
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 consomme
1/2 cup half-and-half
1 1/2 ounces crumbled blue cheese
Directions:
Rub your steaks with chopped thyme, salt, and pepper. 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.
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, till reduced to 1/2 cup or desired consistency. Keep warm.
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 just tender.
Top steaks with asparagus, and sprinkle with cheese.
Broil 6 inches from heat (with oven door partially open) 2 minutes or until cheese melts. Serve immediately with sauce. Yield: 4 servings.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.