Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle

• 1/4 cup fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 cup light brown sugar
• Freshly ground pepper
• 2 tablespoons olive oil
• 4 center-cut filet mignon steaks (about 6 ounces each), tied
• 1 tablespoon sweet paprika
• 1 cup rich beef stock or canned beef broth
• 1/4 cup sour cream
• 1 small yellow onion, minced
• 1 red onion, cut into thick slices
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 pound pencil-thin asparagus, cut into 1-inch lengths
• 1 tablespoon canola oil
• Salt
• 2 tablespoons unsalted butter
• Herbed Spaetzle

1. In a blender, process the lemon juice, lemon zest, brown sugar, 1/2 teaspoon pepper and the olive oil until smooth.
2. Put the beef in a shallow bowl and add all but 2 tablespoons of the marinade; turn the steaks to coat.
3. Cover and refrigerate for 1 hour.
4. Meanwhile, toast the paprika in a small dry skillet over moderate heat, shaking the pan, until the paprika is brick colored, 3 to 4 minutes.
5. Transfer to a plate to cool.
6. In a small saucepan, boil the beef stock until reduced to 2/3 cup.
7. Add the paprika, sour cream and yellow onion and cook over moderate heat until slightly thickened, 6 to 7 minutes.
8. Preheat the broiler.
9. Brush the red onion slices with the reserved 2 tablespoons of marinade and arrange them on a broiling pan along with the red and yellow bell peppers.
10. Broil the onion slices and peppers for about 15 minutes, turning occasionally, until charred all over.
11. Transfer the peppers to a bowl, cover and let steam for 15 minutes.
12. Coarsely chop the red onion.
13. Peel, core and seed the peppers and cut them into 1/2-inch pieces.
14. Bring a medium saucepan of salted water to a boil.
15. Add the asparagus and cook until crisp-tender, 3 to 4 minutes.
16. Drain and cool under running water.
17. Preheat the oven to 450.
18. Heat the canola oil in an ovenproof skillet until shimmering.
19. Drain the steaks and season with salt and pepper.
20. Cook over moderate heat until browned, about 7 minutes per side.
21. Transfer the skillet to the oven and cook the steaks for 4 to 5 minutes for medium rare.
22. Transfer the steaks to a cutting board and let rest for 10 minutes.
23. Rewarm the sauce.
24. Melt the butter in a large nonstick skillet.
25. Add the Herbed Spaetzle and cook over high heat, stirring occasionally, until crisp and golden, 8 to 10 minutes.
26. Add the peppers, asparagus and onion, season with salt and pepper and cook until warmed through.
27. Mound the spaetzle and vegetables on 4 large plates and set the steaks on top with some spoonfuls of the sauce.
28. Serve at once.

lemon juice, lemon zest, light brown sugar, freshly ground pepper, olive oil, center, sweet paprika, rich beef, sour cream, yellow onion, red onion, red bell pepper, yellow bell pepper, thin, canola oil, salt, unsalted butter

Taken from www.foodandwine.com/recipes/rosens-lemon-charred-beef-crisp-herbed-spaetzle (may not work)