Sirloin, Asparagus and Portobello with Bearnaise

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add asparagus and cook for 2 minutes. Remove from pan.
2. Return pan to heat with 1 tablespoon of olive oil. Season sirloin with salt and pepper. Add meat to the pan in a single layer, cooking in batches if needed. Brown all sides. Remove from pan and reserve.
3. Return pan to heat with remaining olive oil. Add mushrooms, cooking until browned on all edges. Add garlic and cook 1 minute longer. Remove and reserve.
4. Return pan to medium-high heat. Add Cognac and deglaze, scraping up bits of brown. Add stock and cook until reduced to 1/4 cup. Remove from heat and whisk in cold butter. Season to taste with salt, pepper and vinegar. Toss pan sauce with asparagus, sirloin and mushrooms. Serve topped with parsley and Bé,arnase sauce.
5. In a small saucepan combine wine, vinegar, bay leaf, peppercorns and 2 tablespoons of tarragon. Simmer until reduced to about 2 tablespoons. Strain, discard solids and cool. Combine egg yolks and cold water in a 2-quart saucepan. Whisk for 30-40 seconds until light and frothy.
6. Place pan over medium heat and continue to whisk until the egg yolk triples in volume and streaks appear on the bottom of the pan. Cook five seconds longer then remove from heat. Add cold butter and whisk for an additional 30 seconds until melted. Drizzle the melted butter into the pan while whisking to form a thick sauce. Whisk in reserved wine reduction to balance the rich egg yolks. Season with salt, pepper and remaining tarragon.