Filet Mignon And Sweet Potato Fries With Asparagus And Red Pepper

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2 plum tomatoes, seeded and chopped

1 clove minced garlic

1/2 cup vegetable broth

1 cup red wine

2 teaspoons olive oil

Freshly ground black pepper

Vegetable oil cooking spray

4 filets mignons (about 5 oz each), fat trimmed

4 large portobello mushroom caps

3 medium sweet potatoes (about 1 lb), peeled and cut into 2-inch-long wedges

1 tablespoon canola oil

2 cups prepared roasted red peppers packed in water, cut into 1/4-inch strips

2 tablespoons red or white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons chopped fresh tarragon or 1/2 tsp dried tarragon

1 pound asparagus (about 16 medium-length stalks), ends trimmed

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