6 good sized fillet steaks
25g of unsalted butter or salted if you like it
800g to a kilo of asparagus
olive oil
4 to 6 shallots VERY finely chopped chopped and diced .
120ml White wine
50 to 75mls double cream
1 to 1& 1/2 Tbsp of good whole grain Mustard (we make our own )
1 to 2 cloves of Garlic finely chopped or mashed through the blender
I use flat of Big kitchen knife
6tbspn of of FRESH tarragon chop this up last to keep freshness in
SEA salt and freshly ground pepper

Wash your asparagus and chop off the woody bits
Blanch in boiling SALTED water until they go tender (poke witha fork here)
Drain well
keep aside

Then
Melt the butter in a pan then whack in the asparagus
until just warm but keep it warm

add 2 or maybe a tad more to taste of olive oil in a pan and cook the
shallots until go almost clear
add the wine and cook over a MEDIUM to LOW heat for 2 or 3 minutes

Turn down your heat to very low
Then add your cream ,Mustard, garlic tarragon and the salt and pepper

Now heat soem olive oil in a cast iron pan if you have one
and cook the steaks over a HIGH heat for 2 or 3 minutes each side
TURNING ONLY ONCE to how you like your steaks
Mine rare others wanted medium
Serve the steaks on the asparagus and lastly spoon the sauce over
them and get to the table PDQ.

Went well with a nice Tasmanian Pinot
and a others liked a big gutsy Coonawarra Red


Cheers Phil