Recipe courtesy of Rocco DiSpirito
Save Recipe Print
Total:
38 min
Prep:
20 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.

Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.

Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.

Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Sweet and Sour Chicken

Recipe courtesy of Food Network Kitchen

Quick Sweet-and-Sour Pickle Spears

Recipe courtesy of Food Network

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cherry Pie

Recipe courtesy of Peter Sterk

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Beef Bourguignon

Recipe courtesy of Ina Garten

Browse Reviews By Keyword