Ingredients
1 lb. beef tenderloin
3-4 russet potatoes, peeled and cut into chunks
1 stick of cold butter, cut into cubes
5-6 garlic cloves, skin-on and lightly crushed
a couple bunches of thyme
8 oz mushrooms, sliced
1.5 oz demi glace (I use More Than Gourmet brand)
1 cup red wine
1/2 shallot, diced
1 cup heavy cream
1/2 lb. Asparagus, trimmed
1 tsp lemon zest
1 tsp garlic powder
Kosher salt and freshly ground black pepper
Instructions
I like to reverse sear my steaks to get it cooked more evenly (although the picture doesn’t really represent that in this case). First, if time allows, I will dry brine the steaks by patting them dry and placing them on a pan with a wire rack. Season all sides with Kosher salt and pepper and place in the refrigerator overnight if possible, or at least 1 hour. Remove steaks from refrigerator and place in the oven at 250 degrees for about 45 minutes or until the internal temperature reaches 115 degrees for medium rare or 125 for medium.
While that cooks, prepare the potatoes, demi-glace and asparagus.
Boil potatoes until tender and drain. Put potatoes through potato ricer (if you don’t have one, get one!) into bowl. Heat 1/2 cup heavy cream in saucepan over medium heat until it starts to bubble. Whisk in 4 Tablespoons of butter. Pour over the potatoes and mix well. Season with salt and pepper and keep warm.
Heat medium saucepan over medium heat. Add 1 tablespoon of butter and shallot to pan. Cook for 304 minutes, then add mushrooms. Cook for about 5 minutes. Remove mushrooms with slotted spoon and set aside in a bowl. Add red wine and cook down until about 1/2 cup remains. Add demi-glace to pan and whisk until combined. Add mushrooms back to pan along with heavy cream. Simmer for about 5 minutes. Keep warm.
Heat medium skillet over medium heat and add 1 tablespoon of butter. Add asparagus and season with salt, pepper, garlic powder and lemon zest. Sauté for about 5-8 minutes until the asparagus turns bright green and is tender, but slightly crisp.
Just before the steaks come out of the oven, add 1 tablespoon of oil to a cast iron skillet and heat over high heat until smoking. Add steak to skillet and cook for about 1 minute per side. Using tongs, hold steak sideways to sear edges. With heat still on, add 2 tablespoons of butter, bunch of thyme and 2-3 garlic cloves. Tilt the pan and using a spoon, baste the steak repeatedly until it reaches the desired temperature (135 degrees for medium rare or 145 for medium). Remove from pan and set aside until ready to slice and plate. Repeat this for remaining steaks.
To plate, spoon potatoes onto plate. Top with asparagus and sliced steak. Add mushroom demi-glace over steak.
