Garlic, a few spices, olive oil and a splash of brandy is all you really need to take Filet Mignon from really good to really great. The Asparagus will cook beautifully in the same pan as the steak, while soaking up all those delicious flavors.
1 teaspoon bottled minced garlic
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
12 ounces fresh asparagus, trimmed
1 tablespoon cracked black pepper
2 teaspoons brandy
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
How to Make It
Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat.
Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.
Very good, and I will definately make this again! I used fresh ground pepper, and would reduce the amount a little - it was a little too spicy at times (and I love spicy and pepper)! I used brandy, and served it with twice baked potatoes. Served with a red zin - perfect!
No brandy, so used port instead, as well as bottled minced garlic. Oh, so good.....Timing was perfect, could have even used more pepper. Served with new potatoes as well as the asparagus along with onion and red & orange bells.
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