Italian Herb Steak with Green Asparagus and New Potatoes

Ingredients

• 600 g new potatoes
• 1 kg green asparagus
• Salt
• 600 g beef fillet
• freshly ground pepper
• 1 Garlic clove
• 2 tbsp olive oil
• 1 sprig rosemary
• 4 stems thyme
• 200 ml beef stock (from the jar)
• 2 tsp balsamic vinegar

Instructions

1. 1.

   Wash potatoes thoroughly. Peel the lower third of the asparagus spears and trim the ends generously. Cut asparagus into pieces. Boil potatoes in salted water for 20–25 minutes until tender. Boil asparagus for about 5 minutes.

2. 2.

   Slice beef fillet into 1½ cm thick slices. Rub with salt and pepper. Peel garlic and slice thinly. Heat olive oil in a non‑stick pan and sear the steak slices for 2–3 minutes per side, adding garlic and herbs during cooking. Remove steaks from the pan. Deglaze the pan with beef stock and bring to a boil once. Season with vinegar, salt, and pepper.

3. 3.

   Drain potatoes and asparagus and arrange them on a plate alongside the steaks and sauce.