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One-skillet steak and asparagus with creamy tarragon sauce

Based on 19 ratings

Steven Edworthy

Operations at Kitchen Stories

“A hearty spring meal with a classic trio: steak, asparagus, and tomatoes. Everything is cooked and served in one pan and nothing is wasted. These three ingredients are best simply prepared to ensure their flavors shine. Here, they are tied together with a light and creamy tarragon pan sauce, which adds refreshing sweet and bitter notes and tingly hints of licorice, rounding out the bold flavors of the steak and asparagus, and the acidity of the tomatoes. The amounts stated are perfect for the 26-cm cast iron skillet used here, but of course you can adjust the amount of asparagus and tomatoes to fit whatever pan you have.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
450 g beef entrecôte
250 g green asparagus
15 g tarragon
shallot
1 clove garlic
200 g tomatoes
75 ml white wine
200 ml heavy cream
30 g unsalted butter
½ tsp lemon juice
salt
pepper
vegetable oil (for frying)
flaky sea salt (for serving)
tarragon (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • cast iron pan

Nutrition per serving

Cal
867
Protein
57 g
Fat
61 g
Carb
22 g
  • Step 1/6

    • 450 g beef entrecôte
    • 250 g green asparagus
    • shallot
    • 1 clove garlic
    • 15 g tarragon
    • salt
    • pepper
    • knife
    • cutting board

    Get steak out of the fridge at least 30 min. before cooking, and generously season with salt and pepper. Trim asparagus, finely dice shallot and garlic, and pick and finely chop tarragon leaves.

  • Step 2/6

    • vegetable oil (for frying)
    • cast iron pan

    Heat a cast iron skillet on medium high with a little bit of oil. Fry steak for 2 - 3 min. on each side, then remove, cover, and allow to rest.

  • Step 3/6

    • 200 g tomatoes
    • salt
    • pepper

    Add asparagus and tomatoes to the skillet. Season with salt and pepper, then fry for 2 - 3 min. Remove and cover.

  • Step 4/6

    • vegetable oil (for frying)
    • 75 ml white wine

    Turn down the heat to medium and add some more oil. Fry shallot and garlic for approx. 1 min., then deglaze with white wine and simmer until mostly evaporated.

  • Step 5/6

    • 200 ml heavy cream
    • 30 g unsalted butter
    • ½ tsp lemon juice
    • salt
    • pepper

    Add cream and simmer for another 2 min., or until slightly thickened. Stir in the butter until incorporated. Remove the skillet from heat and stir in tarragon, lemon juice, and any juice from the steak. Season with salt and pepper to taste.

  • Step 6/6

    • flaky sea salt (for serving)
    • tarragon (for serving)

    Add asparagus and tomatoes back to the pan, place the steak on top, and drizzle with sauce. Season with flaky sea salt and garnish with tarragon leaves. Enjoy!