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Ingredients

• 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
• Extra virgin olive oil (EVOO), for liberal drizzling plus 2 tablespoons
• Salt
• 4 beef tenderloin steaks (1-inch thick, 3-4-inch round), about 1 pound total
• 4 teaspoons coarse black pepper, (a rounded palmful)
• 2 tablespoons butter
• 6 white mushroom caps, very thinly sliced
• 1/4 cup cognac or brandy, (eyeball it)
• 3/4 cup cream, (eyeball it)
• Chopped parsley leaves or chives, for garnish

Description

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