Ingredients

1-2 garlic clove, coarsely chopped
1/2 teaspoon ground black pepper, course
1/4 teaspoon salt
1 boneless beef top loin steak, cut about 3/4 inch thick
8-10 asparagus spear, trimmed
2 teaspoons olive oil
1/2 cup beef broth
1 tablespoon dry white wine
1/4 teaspoon Dijon mustard

Directions

For rub, in a small bowl combine garlic, pepper, and salt.Sprinkle over both sides of meat and rub in with fingers.Place asparagus in a shallow dish and drizzle with oil.For sauce, in a medium skillet stir together broth and wine.Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup.Whisk in mustard and keep warm.Preheat broiler.Place meat on the unheated rack of a broiler pan.Broil 3 to 4 inches from the heat until desired doneness.Allow 8-10 minutes for medium-rare, 10-12 minutes for medium, turning once.Add asparagus the last 2 minutes of broiling.Spoon sauce on serving plate.Cut steak in half crosswise.Serve meat on sauce with Asparagus.