2 large leeks (white and light-green parts only), trimmed, halved lengthwise, and thinly sliced (abo
3/4 cup dry white wine
3/4 cup lower-salt chicken broth
8 oz. asparagus, trimmed, cut into 1-inch pieces on a sharp diagonal
1/4 cup heavy cream
1/2 tsp. finely grated lemon zest
1-1/2 Tbs. thinly sliced fresh chives
Instructions
Pat the beef dry with paper towels and season on all sides with 1-1/2 tsp. salt and 1 tsp. black pepper. Dredge the beef in the flour, shaking off the excess.
Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter melts and the foam subsides. Add the steaks and cook, turning once, until browned, 2 minutes per side. Transfer to a cutting board.
Add the remaining 1 Tbs. butter and the leeks to the skillet. Season lightly with salt and cook, stirring often, until softened and browned in spots, about 3 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pot with a wooden spatula to release any browned bits, until almost evaporated, 1 to 2 minutes. Add the broth and boil until reduced by half, 1 to 2 minutes more.
Meanwhile, cut the beef crosswise into 1/4-inch-thick slices.
Add the asparagus to the skillet and return the sauce to a boil. Lower the heat to medium and cook, stirring often, until the asparagus is just tender, about 3 minutes. Add the cream and beef to the pan. Cook, stirring, until the beef is just pink and heated through and the sauce thickens slightly, 2 minutes. Remove from the heat, stir in the zest, and season to taste with salt and pepper. Serve garnished with the chives.
nutrition information (per serving)-
Calories (kcal)- 490; Fat (g)- fat g 28; Fat Calories (kcal)- 250; Saturated Fat (g)- sat fat g 11; Protein (g)- protein g 38; Monounsaturated Fat (g)- 12; Carbohydrates (g)- carbs g 14; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 530; Cholesterol (mg)- cholesterol mg 115; Fiber (g)- fiber g 2;
Originally Submitted
11/28/2014
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