Argentinian Beef Fillet with Porcini Mushrooms and Vegetables

Ingredients

• 600 g Argentinian beef fillet steak (4 fillets about 150 g each)
• 1 tsp coriander seeds
• 1 tbsp peppercorns
• Salt
• 1 Tbsp clarified butter
• 250 g green asparagus
• 250 g baby carrots
• 150 g porcini mushrooms
• 2 Garlic cloves
• 2 tbsp olive oil
• a pinch of whole cane sugar

Instructions

1. 1.

   Rinse the steaks and pat them dry. Toast the coriander seeds and peppercorns, then season the steaks with them and salt.

2. 2.

   Heat clarified butter in a large pan and sear the beef steaks over high heat on both sides. Transfer to a preheated plate and cook in an oven set at 80 °C (fan‑forced 60 °C; gas: level 1) for about 20 minutes, or longer/shorter depending on thickness, until medium doneness is reached. Flip once during cooking.

3. 3.

   Peel the lower third of the asparagus, clean the carrots and porcini mushrooms, and cut the asparagus into 2–3 cm pieces. Crush the garlic. Heat oil in a pan and sauté all vegetables. Season with salt and a pinch of sugar, cover, and steam for about 5 minutes until tender.

4. 4.

   Remove the steaks from the oven, let them rest briefly, then slice if desired. Plate on top of the vegetables and serve.