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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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And Asparagus, if desired. A 5-STAR recipe from BH&G, I promise! Very tasty. Can be grilled or broiled. (The asparagus cooking time will vary with the size. If no room on the grill, asparagus can be grilled after steak.) Ingredients:
garlic clove, coarsely chopped |
1/2 teaspoon black pepper (cracked or coarsely ground) |
1/4 teaspoon salt |
8 -10 thin asparagus spears, trimmed (6 oz.) |
2 teaspoons garlic-flavored olive oil or 2 teaspoons olive oil |
1/2 cup beef broth |
1 tablespoon dry white wine |
1/4 teaspoon dijon-style mustard |
2 steaks, - cut of choice (prefer tenderloins) |
Directions:
1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine; cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
2. Preheat grill on high setting, if available, or see Conventional Method below. Place steak on the grill rack; if using a covered grill, close lid. Grill until steak is desired doneness (for a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium- For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once). If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling; cook asparagus until crisp-tender.
3. Spoon sauce on serving plate; cut steak in half crosswise; serve steak halves atop sauce with asparagus on top.
4. Conventional Method: Prepare as above but place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling; serve as directed above.
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