I made two recipes from the same zaar member and they were awesome I was a little concerned with the amount of vinegar but if you leave it to simmer as stated it worked out great (I did just a little bit longer and it was perfect.) I am only going to do one link as no one had made or reviewed the asparagus but you will still be able to see other recipes by this chef if you use the one link. It is the first time I have made a dish and used the same chef for the meat and the vegetables but glad I did, thoroughly enjoyed. There was one difference my steaks were huge (about 11/2-2 inches thick) so I did cook longer. I have also posted these one after the other not like I usually do, but just felt it worked better for this one. If you like this recipe or would like to read more reviews or view photo’s click here.

Ingredients

1 1/2 Cups balsamic vinegar
3 Tablespoons sugar
2 Tablespoons butter
6 (5ounce) Fillet Mignon steaks (each about 1-inch thick)
Salt & freshly ground black pepper
2 Ounces soft fresh goat cheese

Method

1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

2. Meanwhile, preheat the broiler.

3. Melt the butter in a heavy large skillet over medium-high heat.

4. Sprinkle the steaks with salt and pepper.

5. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.

6. Transfer the steaks to a baking sheet.

7. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.

8. Sprinkle with pepper.

9. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Asparagus with Morels

1lb White asparagus, cut in 2-inch pieces
1lb Green asparagus, cut in 2-inch pieces
6 Tablespoons butter
1/2 Cup shallots, chopped
1/2lb Morels, cleaned and halved
Sea salt and pepper, fresh ground
1 Tablespoon fresh tarragon, plus more
Fresh tarragon, for garnish
1 Tablespoon lemon juice

Method

1. Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.

2. Refresh under cols water.pat dry.

3. Heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.

4. Add asparagus, tarragon, salt and pepper and continue cooking until heated through.

5. Add remaining butter and remove from heat.

6. Stir in lemon juice and garnish with tarragon.

All photo’s taken by me unless otherwise stated.