I prefer these steaks cooked to medium-rare, but if you prefer them more or less done, adjust the cooking time accordingly. Thick asparagus (about 1/2 inch thick at the base) works best in this recipe; do not use pencil-thin asparagus because it cannot withstand the heat and will overcook.
- 3 tablespoons unsalted butter, softened
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced fresh parsley
- 1 garlic clove, minced
- Salt and pepper
- 2 (7 to 8 ounce) center-cut beef tenderloin steaks, about 1-1/2 inches thick
- 2 teaspoons vegetable oil
- 1 bunch thick asparagus (about 1 pound), tough ends trimmed
Adjust an oven rack to the lower-middle position, place a rimmed baking sheet on the rack, and heat the oven 40 425oF. Mash 2 tablespoons of the butter, tarragon, parsley, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in a bowl; set aside for serving.
Pat the steaks dry with paper towels and season with salt and pepper. Heat the oil in a 10-inch skillet over medium-high heat until just smoking. Carefully lay the steaks in the skillet and brown well on both sides, about 6 minutes, flipping them halfway through.
Transfer the steaks to the hot baking sheet and roast until the steaks register 1250F on an instant-read thermometer (for medium-rare), 10 to 15 minutes. Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes.-
Meanwhile, add the remaining 1 tablespoon utter to the now-empty skillet and melt over medium heat. Add half of the asparagus to the skillet with the tips pointed in the opposite direction. Cover and cook until the asparagus is bright green and still crisp, 3 to 5 minutes.
Uncover the asparagus and season with salt and pepper to taste. Increase the heat to medium-high and continue to cook, using tongs to occasionally more the asparagus around, until the spears are tender and well browned, 3 to 7 minutes. Transfer to a platter.
Spoon the garlic-herb butter over each steak and serve with the asparagus.