For the tomato chutney: Add the oil to a saucepot over medium heat. Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes. Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes. Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes. Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper.
For the blue cheese sauce: Add the butter to a saucepan over medium-high heat. Once the butter has melted, reduce the heat and add the flour, stirring to create a roux. The roux should be pale blond in color. Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened. Finally, add the cheese and celery seeds to the saucepan, a small amount at a time. Repeat until all the cheese has been added and well blended. Remove the saucepan from the heat and continue to stir to ensure consistency.
For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute. During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan. Sear the beef for 2 minutes, flip and reduce the heat to medium-high. Cook the second side of the beef until brown, about 2 minutes. Then remove the beef to allow resting before serving. With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process.
Serve the beef with the tomato chutney and blue cheese sauce, with asparagus on the side.
Recipe courtesy of Robert Irvine