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1
For the tomato chutney: Add the oil to a saucepot over medium heat.
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2
Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes.
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3
Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes.
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4
Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes.
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5
Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper.
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6
For the blue cheese sauce: Add the butter to a saucepan over medium-high heat.
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7
Once the butter has melted, reduce the heat and add the flour, stirring to create a roux.
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8
The roux should be pale blond in color.
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9
Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened.
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10
Finally, add the cheese and celery seeds to the saucepan, a small amount at a time.
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11
Repeat until all the cheese has been added and well blended.
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12
Remove the saucepan from the heat and continue to stir to ensure consistency.
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13
For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute.
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14
During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan.
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15
Sear the beef for 2 minutes, flip and reduce the heat to medium-high.
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16
Cook the second side of the beef until brown, about 2 minutes.
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17
Then remove the beef to allow resting before serving.
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18
With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process.
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19
Serve the beef with the tomato chutney and blue cheese sauce, with asparagus on the side.
