Pan-Seared Steaks & Hot Honey Biscuits

with Glazed Shallot & Roasted Asparagus

35 MIN

+$7.99/serving 2 Servings

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with Tenderloin Steaks

From the Test Kitchen

This wholesome dish pairs rich steaks and a savory shallot topping with warm, homemade biscuits—drizzled with an irresistible combo of honey and red pepper flakes for delightfully spicy-sweet flavor. It’s all complete with a simple side of roasted asparagus finished with pickled peppers and crispy onions.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

2 8-Oz Pasture-Raised Tenderloin Steaks
6 oz Asparagus
1 Shallot
½ oz Pickled Peppadew Peppers
½ cup Biscuit Mix
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Mascarpone Cheese
2 tsps Honey
⅓ cup Crispy Onions

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the asparagus; snap off and discard the tough, woody stem ends. Halve, peel, and thinly slice the shallot. Roughly chop the peppers.

2 Make the dough & form the biscuits

In a bowl, combine the biscuit mix, mascarpone, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan.

3 Bake the biscuits & asparagus

Place the prepared asparagus on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the asparagus are tender when pierced with a fork and the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Cook & glaze the shallot

To the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter); stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

In a bowl, whisk together the honey, 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and asparagus. Top the steaks with the glazed shallot. Top the biscuits with the hot honey. Top the asparagus with the crispy onions and chopped peppers. Enjoy!