Steaks with Asparagus Cap
Steaks with Asparagus Cap is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg white asparagus tips
- Salt
- Pepper (freshly ground)
- 3 tomatoes
- 200 g mozzarella
- 6 tbsp basil pesto
- 1 tbsp Olive Oil
- 1 tbsp butter
- 720 g rump steak (4 steaks)
- fat (for greasing the pan)
- basil (for garnish)
Instructions
-
1.
Peel the asparagus thoroughly, trim the ends slightly and cook in boiling salted water for about 8-12 minutes.
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2.
Wash, clean, and slice the tomatoes. Drain the mozzarella and cut into slices.
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3.
Drain the asparagus, let it dry, and halve the stalks crosswise. Score the fat edge of each steak several times, heat oil with butter in a large pan and sear the steaks on each side for 1/2-1 minute, seasoning with salt and pepper. Arrange them side by side in a greased baking dish. Spread each with 1 tbsp basil pesto, top with tomatoes and asparagus. Cover with mozzarella and drizzle remaining basil pesto over.
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4.
Bake in a preheated oven at 220°C (428°F) for about 8-10 minutes until the cheese melts. Remove and serve garnished with basil.
