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.