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1
One day before serving, marinate the fish: place the monkfish in a dish and pour the olive oil over it.
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2
Cover with the herbs and garlic.
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3
Cover the dish with plastic wrap and refrigerate overnight.
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4
For the vegetables, preheat the oven to 550 degrees.
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5
Sprinkle both sides of the portobellos generously with salt and pepper.
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6
Put them in a roasting pan and scatter the thyme and garlic over them.
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7
Drizzle with 3 tablespoons of olive oil.
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8
Roast until the mushrooms are soft, sliding a spatula underneath them from time to time, about 12 minutes.
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9
Quarter the mushrooms and set them aside.
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10
Meanwhile, bring a pot of salted water to a boil.
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11
Cut off the asparagus tips and reserve the stalks for another use.
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12
Blanch the tips until just tender, about 1 1/4 minutes.
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13
Drain and refresh under cold running water.
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14
Drain again and set aside.
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15
Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet over high heat.
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16
Add half the tomato slices in a single layer.
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17
Saute until the slices are browned on the bottom, about 2 minutes.
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18
Turn and brown the other side, about 1 minute more.
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19
Set the tomatoes aside and wipe out the skillet.
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20
Add the remaining tablespoon of oil and Saute the remaining tomatoes.
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21
Season with salt and pepper and set aside.
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22
(The vegetables can be made up to 1 day ahead; cover and refrigerate.)
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23
For the sauce, heat the com oil in a medium saucepan over high heat.
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24
Add the beef and brown it on all sides, about 2 minutes.
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25
Pour off the fat.
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26
Add the brandy and deglaze the pan, scraping up any bits from the bottom.
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27
Add 2 tablespoons of butter and lower the heat to medium.
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28
Add the green peppercorns, cream, and demi-glace.
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29
Season with salt and pepper, if needed, depending on the spiciness of the peppercorns.
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30
Simmer for 8 minutes.
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31
Whisk in the remaining 2 tablespoons of butter, and simmer until the sauce is thick, about 7 minutes longer.
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32
Remove and discard the beef.
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33
(The sauce can be made up to 2 hours ahead; refrigerate.)
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34
Start a large charcoal fire or preheat an indoor grill.
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35
When very hot, place the slate on the grill.
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36
Heat the slate until very hot, about 30 minutes.
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37
Preheat the oven to 450 degrees.
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38
Season the monkfish on both sides with salt and pepper.
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39
Pour half the oil from the marinade over the slate and lay the monkfish on top.
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40
Place the herbs and garlic back over the fish.
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41
After a few minutes, run a spatula under the fish to prevent it from sticking.
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42
Grill until the fish is well browned on the bottom, about 10 minutes.
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43
Pour the remaining oil from the marinade on the slate, turn the fish over, and put the herbs and garlic back on top.
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44
Grill for 10 to 12 minutes, until a metal skewer can be easily inserted into the fish and feels hot when touched to your lip.
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45
Meanwhile, alternate pieces of portobello and tomato in a ring around the platter, leaving room in the center for the fish.
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46
Lay the asparagus tips over the mushrooms and tomatoes.
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47
Place the platter in the oven just to reheat the vegetables, about 2 minutes.
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48
Reheat the sauce.
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49
Place the monkfish in the center of the platter, covered with the herbs.
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50
Serve immediately, carving the fish at the table into 1/2-inch-wide slices.
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51
Pass the sauce separately.
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52
Leave the slate on the grill until cool enough to handle.
