Ingredients

2 Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (EACH about 6 oz/175 g or 12 oz/375 g total) 2 tsp (10 mL) Montreal-style steak spice 4 tsp (20 mL) olive oil, divided 16 asparagus spears, trimmed ½ lb (250 g) cherry tomatoes on the vine Pinch EACH salt and fresh ground pepper 1 demi-baguette 1 tbsp (15 mL) EACH finely chopped fresh chives and fresh lemon juice

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Directions

1. Pat steaks dry with paper towel. Season all over with steak spice. 2. Heat 1 tbsp (15 mL) oil over medium-high heat in large cast-iron or oven-safe shallow heavy skillet. Add steaks and asparagus; cook for 4 to 6 minutes, turning steak once and tossing asparagus occasionally. (Note: If asparagus is very thin, add to pan with cherry tomatoes in step 3 instead). 3. Brush cherry tomatoes with remaining oil; add to pan and season with salt and pepper. Transfer pan to preheated 400°F oven and cook steak for 5 to 7 minutes for medium-rare doneness (145°F/63°C) at the least, testing doneness with a digital instant-read thermometer inserted sideways into steak (or 160°F/71°C for medium, or 170°F/77°C for well-done). The asparagus should be tender-crisp and tomatoes starting to blister. (If steak is done before vegetables, transfer to plate and keep warm.) 4. Let steaks rest for 5 minutes. Meanwhile, place baguette in hot oven and bake for 4 to 5 minutes or until warmed. 5. Sprinkle steak and vegetables with chives and lemon juice. Serve with warm baguette.

How to Cook It

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Ingredients

Directions

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