I can only assume everyone’s summer has been super busy and flying by as well. We have had something going on 9 out of the last 10 weekends. Between showers, weddings and golfing we managed to also be lucky enough to spend 2 weekends in Montreal and a also a couple of weekends up North. Last weekend was to be spent boating on Winnipesaukee but the weather didn’t cooperate so we will try again sometime later in the summer.

With all this time being away I really haven’t been cooking like I usually do; and to my surprise I have totally missed it. I mean I love cooking and baking but sometimes I have no ambition to try something new or anything too taxing.

This weekend our plans fell through last minute so Friday night I started looking through my catalogs and magazines and started making a grocery shopping list so I could make some of the things I came across. Saturday morning I kept looking and writing till my list was now two sided UGH! I haven’t done a true grocery shopping in a long time just picking up stuff for lunches and light dinners during the week.

So far since last night around 6PM I have made 2 new recipes and I currently have some cookies in the oven and am also getting ready to make some basil pesto. Guess I am making up for lost time in my kitchen.

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

Steak and Asparagus

Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.