butter packed with tarragon and shallot mimics the flavors of béarnaise sauce
with much less effort. If you have any left over, try it on salmon or rice.
sprigs fresh tarragon
2 oz. (4
Tbs.) unsalted butter, softened
1 Tbs. dry
white wine or vermouth
white wine vinegar
and freshly ground black pepper
beef flap meat, cut into pieces of even thickness, if necessary
asparagus, preferably thick, trimmed
tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp.,
and set aside.
8-inch skillet, melt 1 Tbs. of the butter over medium-low heat.
shallot and tarragon stems, and cook, stirring frequently, until the shallot is
translucent, about 2 minutes.
wine, vinegar, and 1 Tbs. water, increase the heat to medium, and cook until
the liquid is mostly evaporated, about 3 minutes.
a small bowl, remove and discard the tarragon stems, and let cool completely.
remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp.
pepper, and mix with a fork until well combined.
until ready to use.
medium-high (400°F to 475°F) gas or charcoal grill fire.
meat and asparagus on separate sides of a large rimmed baking sheet (or
the olive oil, and season generously with salt and pepper.
meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for
a cutting board, cover loosely with foil, and let rest.
grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3
a serving platter.
slice the meat against the grain, arrange on the platter with the asparagus,
top both with dollops of the butter, and serve.
Make Ahead Tips: The butter may be made up to 1
week ahead; refrigerate and return to room temperature before using.
information (per serving): Calories (kcal): 430, Fat Calories (kcal): 250, Fat
(g): 28, Saturated Fat (g): 13, Polyunsaturated Fat (g): 1.5, Monounsaturated
Fat (g): 12, Cholesterol (mg): 115, Sodium (mg): 360, Carbohydrates (g): 3,
Fiber (g): 1, Sugar (g): 1, Protein (g): 38