Name: Pan-Roasted Filets Mignons with Asparagus and Garlic-Herb Butter for Two
Total time: 45 min
Ingredients: 3 tablespoons unsalted butter , softened; 2 teaspoons minced fresh tarragon; 2 teaspoons minced fresh parsley; 1 garlic clove , minced; Salt and pepper; 2 (6- to 8-ounce) center-cut filets mignons , 1½ inches thick, trimmed; 2 teaspoons vegetable oil; 1 pound asparagus , trimmed

Why This Recipe Works

We wanted a foolproof method for cooking filets that would ensure a deeply browned, rich crust and perfectly rosy interior every time. And while we were at it, we wanted to create an elegant but simple side dish that made use of the flavorful fond left in the pan by the steaks. The best way to cook the filets proved to be a dual method of starting with a sear on the stovetop and then transferring the skillet to the oven to finish cooking the steaks through. Since we wanted to make a side dish at the same time, however, we decided to preheat a baking sheet in the oven so we could transfer the steaks from the hot skillet to the sheet, freeing up the pan. Delicate, grassy asparagus readily picked up the savory flavor of the fond; arranging the spears carefully and covering them for part of the cooking time guaranteed that they came out evenly cooked and crisp-tender. A simple compound butter flavored with garlic and fresh herbs was an indulgent finishing touch to this date-night-worthy meal.

Before You Begin

Thick asparagus (about ½ inch thick at the base) works best in this recipe; do not use pencil-thin asparagus spears because they cannot withstand intense heat and will quickly overcook.

Instructions

Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Combine 2 tablespoons butter, tarragon, parsley, garlic, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.

Pat steaks dry with paper towels and season with salt and pepper. Tie kitchen twine around middles of steaks. Heat oil in 10-inch skillet over medium-high heat until just smoking. Carefully place steaks in skillet and cook until well browned on both sides, about 6 minutes, flipping halfway through cooking.

Transfer steaks to baking sheet and bake until steaks register 120 to 125 degrees (for medium-rare), 10 to 15 minutes. Transfer steaks to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Discard twine.

Meanwhile, wipe skillet clean with paper towels. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add asparagus to skillet, arranging spears so that half of tips point in one direction and other half point in opposite direction. Cover and cook until asparagus is bright green and almost tender, 3 to 5 minutes.

Remove cover and season with salt and pepper. Increase heat to medium-high and continue to cook, turning spears, until spears are tender and well browned, 3 to 7 minutes. Transfer to platter. Evenly spoon garlic-herb butter over each steak and serve.