• Preheat the oven to 450°F.


• Halve the carrots lengthwise (quarter if large).


• Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil and S&P.


• On a lined sheet pan, toss the carrots with a drizzle of oil and S&P.


• Roast, 9 to 11 min., until partially cooked.


• Flip the carrots and add the asparagus. Roast, 9 to 11 min., until the vegetables are tender.

• Meanwhile, pat the steaks dry; season with S&P.


• In a medium pan, heat a drizzle of oil on medium-high.


• Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).


• Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.

• Meanwhile, pick the tarragon leaves off the stems.


• Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.

• In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.


• Add the peppercorns and sauté, 1 to 2 min., until fragrant.


• Add the vinegar and cook, scraping up any browned bits, 1 to 2 min., until most of the liquid has evaporated.


• Add the demi-glace, cream and ¼ cup water (double for 4 portions).


• Cook, stirring often, 2 to 3 min., until the sauce has thickened.


• Off the heat, add the tarragon; stir well.

• Divide the vegetables and steaks between your plates.


• Spoon the sauce over the steaks. Bon appétit!

Send FREE meals to friends and family through our GoodFriends Referral Program! They'll get a FREE 1st box valued at $95, plus $85 OFF spread over their following 3 orders. And you'll earn a $35 credit for every friend who signs up and places a 1st order. We call that making dinner a winner for everyone!