Mushroom Moose Steaks with Asparagus

2 eight ounce moose steaks
1/2 cup assorted mushrooms, sliced
16 asparagus spears
1/4 cup beef broth
1/4 cup fresh tarragon, chopped
3 sprigs thyme
1 bay leaf
2 tablespoons butter
1 tablespoon flour
salt and pepper

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the moose steaks and brown on both sides, about a minute per side.
2. Reduce heat to low. Add beef broth, tarragon, thyme and bay leaf. Cover, cooking until meat is tender, about 20-25 minutes.
3. Remove steaks from the liquid and keep warm. Raise the heat to medium and add the asparagus and mushrooms to the pan. Cook until asparagus is fork tender, about 7 minutes.
4. Meanwhile, in a separate sauce pan over medium heat, melt the remaining tablespoon of butter and stir in the flour. Cook until it is a light brown paste, which will take about as long as the asparagus.
5. Plate the asparagus and remove the herbs from the pan. Stir the butter and flour into the mushroom sauce and cook until thickened. Season to taste with salt and pepper.
6. Place the moose steaks on top of the asparagus and cover with prepared sauce.

Makes 2 servings