Dolce

INGREDIENTS (4 PEOPLE)

2 entrecotes or 4 steaks of 120 g
10 white asparagus
200g of peas
100ml of vegetable stock
3g of basil
125ml of milk
50g of smoked bacon
1 sweet potato
Salt and pepper
Nutmeg
Butter

PREPARATION

SIRLOIN STEAK:

Preheat the oven to 50°C. Place the sirloin steak on a plate covered
with foil and put in the oven for one hour. Turn the meat over after half
an hour. Remove the steak from the oven and season with salt and
pepper. Melt the butter in a pan and lightly brown the meat briefl y
on both sides. If you prefer it to be ‘medium rare’, the meat should be
cooked for slightly longer. Remove from the pan and allow to stand for
around two minutes before carving.

ASPARAGUS:

Peel the asparagus and cut into the desired shape. Simmer briefl y in
a little butter. Moisten with water and cook until al dente. Make sure
that the moisture has evaporated from the asparagus when they are
cooked. Season with salt, pepper and nutmeg.

PEAS:

Bring the vegetable stock to the boil. Add the peas and cook until
tender. Drain and keep the cooking juices. Mix the peas with basil. Add
some extra stock (cooking juices) in order to create a creamier puree.
Season.

MILK INFUSION:

Bring the milk to the boil with the bacon. Cover with cling fi lm and
leave to cool. Sieve.

SWEET POTATO:

Peel the potatoes and cut into thick slices. Make them into circles. Put
in a baking dish and cover with melted butter. Cook in a preheated
oven at 90°C for 30 minutes. Remove and season with salt and pepper.

PRESENTATION

Cut the meat into four thick slices. Season the carved side with some
coarse sea salt and coarsely ground pepper. Draw a line of pea puree
in the centre of the plate. Arrange two slices of meat along this line.
Garnish with the asparagus and candied potato circles. Just before
serving, heat the milk to about 75°C. Mix until frothy. Wait for 30
seconds, spoon off the froth and coat the asparagus with the sauce.

Recipe: Peter Coucquyt (Foodpairing @ AEG COOKING CLUB)
Photo: Michael De Lausnay