Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield
4 servings

How to Make It

Step 1

Rub steaks with chopped thyme, salt, and pepper.

Step 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.

Step 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.

Step 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.

Step 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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