1-2 large cloves garlic, coarsely chopped
1/2 tsp cracked black pepper
1/4 tsp. salt
12-14 oz. boneless beef top loin
8-10 (6oz) thin asparagus spears
1/2 C. beef broth
1 Tbsp. dry white wine
1/4 tsp. dijon mustard
1. In a small bowl, combine garlic, pepper and salt. Sprinkle garlic mixture evenly over steaks; press with your fingers. Place the asparagus in a shallow dish; drizzle with oil.
2. For sauce: In medium skillet, stir together beef broth and wine. Cook over high heat for 4-5 minutes or until reduced to 1/4 C. Whisk in mustard; keep warm.
3. Preheat grill on high. Place steaks on grill rack and grill with lid closed until desired doneness (3-4 min for med rare). Add asparagus during last 2-3 minutes and cook until crisp-tender.
4. Serve steaks and asparagus with sauce.