Steaks With Sautéed Tomatoes And Asparagus

• 750 g asparagus, woody ends snapped off
• 2 tbsp oil
• 4 None rump steaks (about 200g each)
• 2 None shallots, peeled and finely diced
• 1 tbsp pickled green peppercorns
• 4 tbsp cognac
• 300 ml beef stock
• 200 ml creme fraiche
• 50 g herb butter
• 1/4 None ciabatta loaf, halved horizontally and cut into strips
• 2 tbsp butter
• 250 g cherry tomatoes, halved
• 1/2 None lemon, grated zest
• 50 g Parmesan, grated

1. Preheat the oven to 325u0b0F. Cook the asparagus in boiling water for 3-5 mins until tender. Drain and refresh with cold water. Cut diagonally into 1 inch pieces. Set aside.
2. Season the steaks with salt. Heat the oil in a large skillet on medium-high heat. Cook the steaks for 3 mins on each side. Remove from the skillet and season with black pepper. Cover with foil and let stand for 5 mins. Meanwhile, spread the herb butter on the ciabatta. Place on a baking pan and bake for 10 mins.
3. Saute half the shallots in the hot fat until softened. Add the peppercorns, cognac, stock and creme fraiche. Season with salt and a pinch of sugar and simmer for 5 mins.
4. Melt the butter in a skillet on medium heat. Add the remaining shallots and saute for 1 min. Add the asparagus, tomatoes and lemon peel and saute until heated through.
5. Arrange the steaks and asparagus mixture on serving plates and drizzle with the sauce. Sprinkle with the Parmesan cheese and serve with the ciabatta.

oil, rump steaks, shallots, cognac, beef stock, crueme fraueeche, herb butter, ciabatta loaf, butter, cherry tomatoes, lemon, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/19984 (may not work)