Who doesn’t love a juicy steak? This has everything you want from a steak, plus some really nice sides. I mean, Jerusalem Artichokes, how good isn’t that. If you haven’t tried them yet, this is a great opportunity to do that.
Serving size: 2 pers
Estimated time to prepare: 60 min
500g steak fillet (a tender cut)
250g Jerusalem artichokes
8 White Asparagus
Peel the artichokes and immediately put them in a bowl with ice water and some lemon juice. This will prevent them from oxidating and getting miscolor. Those red spots are completely normal, no worries! Bring water to a boil in a sauce pan etc and cook the artichokes until they are tender. Remove water and blend with milk and butter to a fine puree. Be sure to mix WELL, so you don’t get any lumps. Salt and pepper to taste!
If you really want to impress and bring the puree to another level, why don’t
you try some truffle juice or the real deal, a small amount of truffles? Just saying! 😉
I would suggest preparing the puree before starting with anything else, it can be reheated before serving. 🙂 Really nice if you are having guests. Allright, time for some tomatoes, and I like them sweet! Slice them in half and sprinkle with salt and pepper on the flat side. Be genereous with the seasoning.
Preheat oven to 190 degrees C. Roast the tomatoes in the oven for about 30 minutes. While the tomatoes are in the oven, you have time to take care of your steak. Heat a roasting pan, grill pan or similiar with some butter or oil in it. Season the steak with salt and pepper. Again, be generous. 🙂 Get a twig of Rosemary and a few cloves of garlic ready.
When the pan is smoking hot, sear the steak on all sides pretty quick together with the rosemary and garlic. Get some color on that steak! Put it in something heat-proof together with the garlic and rosemary. Stick a thermometer in the middle of the thickest part of the steak. Cook the steak in the oven where your tomatoes already are roasting. 🙂
Now, I like my steaks medium. That will give me a target temeperature of around 60 degrees C. If you like it rare, then aim for 55-60. I won’t even give you the temperature for cooked through. That is pretty much a ruined steak to me. 🙂
Don’t worry if the tomatoes are done before your steak. They will handle the extra cooking time without any trouble. While you are waiting for that temperature to rise, rinse and cut of the end of the asparagus. We just want to give them a quick sauteeing in the pan before serving. In other words, when your steak has reached its target temperature, heat a frying pan with some oil and sautee the asparagus while the steak is resting. A few minutes with
continously tossing and turning will do the trick. Be sure to season with some salt! 😉
Plate up and enjoy!