Steaks with Asparagus Pesto Topping

Ingredients

• 600 g beef steak (fillet; 4 steaks)
• Salt
• Pepper
• 4 tbsp olive oil
• 600 g white asparagus
• 4 tomatoes
• 60 g mozzarella (9% fat)
• 1 bunch Basil
• 20 g Parmesan (1 piece)
• 1 Garlic clove
• 10 g pine nuts (3 tsp)
• a splash lemon juice

Instructions

1. 1.

   Pat the steaks dry with paper towels, season with salt and pepper. Heat 1 tbsp oil in a pan over high heat; sear the steaks for 2 minutes on each side. Remove and place on a parchment-lined baking sheet.

2. 2.

   Peel the asparagus and trim the lower ends. Cook the asparagus in boiling salted water for 15-20 minutes. Wash, dry, and slice the tomatoes; slice the mozzarella as well.

3. 3.

   Drain the asparagus. Arrange tomato slices, asparagus, and mozzarella slices over the steaks. Season with salt and pepper, then bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 10–15 minutes to gratinate.

4. 4.

   Meanwhile wash and dry the basil, pluck the leaves. Grate the parmesan. Peel the garlic. Toast the pine nuts in a dry pan until fragrant.

5. 5.

   For the pesto, blend basil leaves (reserve some for garnish), parmesan, garlic, pine nuts, and 1 tbsp oil in a mixer until fine. Add the remaining olive oil gradually. Season with salt, pepper, and a splash of lemon juice.

6. 6.

   Remove the steaks from the oven, garnish with basil leaves, and drizzle with pesto.