Beef Tenderloin with Asparagus and Kohlrabi
Rinse the asparagus, snap off the woody ends and cut in half. Peel the kohlrabi and cut into 1.5 cm (approximately 1/2 inch) thick matchsticks. Rinse the tarragon, shake dry, set 4 sprigs aside for garnish and finely chop the remaining leaves.
Preheat the oven to 100°C (approximately 210°F).
Rinse the steaks and pat dry. Heat the oil in a large frying pan and sear the meat for 1-2 minutes per side, until browned. Place the steaks on a wire rack set over a drip tray and season with salt and pepper. Transfer to the oven and cook for 10-20 minutes, or until cooked to your liking.
Meanwhile, cook the vegetables in boiling salted water for 5-8 minutes, until al dente.
Remove the excess oil from the pan drippings and deglaze with the wine. Add about 150 ml (approximately 2/3 cup) vegetable cooking water, bring to a boil then simmer briefly. Stir in the cream and simmer for 2-3 minutes, whisking until thick and creamy.
Stir in the chopped tarragon and season with salt and pepper. Add the drained vegetables and transfer to serving plates. Arrange the steaks over the vegetables and serve garnished with the reserved tarragon sprigs.