Recipe for Beef Steak and White Asparagus with Baby Potatoes and Mustard Sauce

Preheat the oven to 220°C (200°C for fan oven).

Take the meat out of the refrigerator. Wash and cut the potatoes in half, or into quarters for larger ones. On a baking sheet lined with parchment paper, mix them with a drizzle of olive oil and ½ teaspoon of rosemary per person. Add salt and pepper. Bake for 20-30 minutes, turning halfway through cooking.

Break the ends off the white asparagus. Peel them from the tip to the base to remove the tough, stringy skin. Chop the shallot. Crush the garlic clove with the flat side of a knife. In a pan over medium heat, melt a knob of butter. Sauté the crushed garlic clove and asparagus for 10-12 minutes, covered, stirring regularly. Season with salt and pepper.

Heat a drizzle of olive oil in a skillet over medium-high heat. Pat the beef steak dry with a paper towel. When the oil is hot, gently place the steak in the skillet and sear it for 3-4 minutes on each side. The meat will be rare; for medium doneness, you can cook it for an additional 1-2 minutes on each side. Season with pepper and let it rest in aluminum foil until serving.

Return the meat pan to medium heat and add the shallot. Deglaze with ½ tablespoon of white wine vinegar per person and cook for 1-2 minutes until the vinegar has completely evaporated. Add the fresh cream along with per person: 50 ml of water and ½ teaspoon of mustard. Mix and let it reduce for 3-4 minutes. Season with salt and pepper.

To finish, serve the beef steak with white asparagus and roasted baby potatoes on the plates. Accompany everything with the sauce. Taste and adjust the seasoning with pepper and salt if needed.