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1
Put 5 cups of water and 1.
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2
2 tsp.
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3
salt in a large saucepan and bring to a boil.
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4
While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
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5
Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
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6
Place 1 Tbsp.
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7
of the butter in a frying pan over medium-high heat.
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8
When the butter is hot, put in the filets and cook them for 3 minutes on each side.
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9
When the meat is well seared, season with salt and pepper.
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10
Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
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11
Add the mushrooms, and another tablespoon of the butter.
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12
Add the red pepper, the garlic and the parsley and stir.
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13
Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
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14
Increase the heat to high and add the white wine.
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15
Cook for 2-3 minutes, then add the beef consomme.
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16
Correct the seasoning.
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17
Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
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18
Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
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19
Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.
