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Home Biefstuk in rode wijnsaus met groene asperges en zoete aardappel

Recipes

For this recipe I worked with steak, asparagus and sweet potato. The meat comes from the Lindenhoff, who have selected a number of products especially for Easter to help you create a delicious Easter breakfast, lunch or dinner.

x_ckl_recipe_markerSteak in red wine sauce with green asparagus and sweet potato A flavorful plate with tender marinated steak in a red wine sauce, oven-roasted sweet potato and lightly cooked green asparagus. An impressive dish perfect for a special dinner. Steak in red wine sauce with green asparagus and sweet potato Main course French 2 25 min 45 min 5 min 1 hour 40 min

1. Start by marinating the steak. You need to let it sit for at least half an hour. If you have time in the morning you can marinade the steak then. Mix the wine, garlic and thyme. Place the steaks in a dish and pour the marinade over them.

2. The next step is preparing the sweet potatoes. Slice the potatoes into rounds or strips, whichever you prefer. Put everything in a bowl and add the oil, honey and pepper. Mix with your hands and place the slices or fries on a baking sheet lined with parchment paper. Roast in the oven for 45 minutes at 200°C. Turn the sweet potatoes halfway through.

3. Now it's the turn of the green asparagus. In principle you don't need to peel green asparagus, but you can if you like. Depending on their size and thickness cook the asparagus for 2 to 5 minutes. Not longer, otherwise they will lose their green colour.

4. Finally, the steak needs to be fried. Heat olive oil in the pan, sear the steak on both sides, add butter and cook a little longer over low heat. After frying, place the steak in foil so the inside can continue to cook slowly. Meanwhile add the red wine sauce to the butter and finish the jus.

5. Serve the green asparagus with the sweet potato and steak, and pour some jus over the meat. Do you happen to have a jar of truffle mayonnaise in the fridge? That goes wonderfully with sweet potato!

Enjoy your meal!

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Recipe

Steak in red wine sauce with green asparagus and sweet potato

A flavorful plate with tender marinated steak in a red wine sauce, oven-roasted sweet potato and lightly cooked green asparagus. An impressive dish perfect for a special dinner.

Course	Main course
Kitchen	French
Servings	2

Preparation time

Preparation time	25 min
Time in oven	45 min
Stiffen up min.	5 min
Total	1 hour 40 min

Equipment

Pan
Frying pan
Oven
Cutting board

Ingredients

300 g steak
2 large sweet potatoes
500 g green asparagus
125 ml red wine
2 cloves garlic
3 teaspoons thyme
1 1/2 tbsp honey
4 tbsp olive oil
pepper
butter

Steak in red wine sauce with green asparagus and sweet potato

1. Start by marinating the steak. You need to let it sit for at least half an hour. If you have time in the morning you can marinade the steak then. Mix the wine, garlic and thyme. Place the steaks in a dish and pour the marinade over them.

2. The next step is preparing the sweet potatoes. Slice the potatoes into rounds or strips, whichever you prefer. Put everything in a bowl and add the oil, honey and pepper. Mix with your hands and place the slices or fries on a baking sheet lined with parchment paper. Roast in the oven for 45 minutes at 200°C. Turn the sweet potatoes halfway through.

3. Now it's the turn of the green asparagus. In principle you don't need to peel green asparagus, but you can if you like. Depending on their size and thickness cook the asparagus for 2 to 5 minutes. Not longer, otherwise they will lose their green colour.

4. Finally, the steak needs to be fried. Heat olive oil in the pan, sear the steak on both sides, add butter and cook a little longer over low heat. After frying, place the steak in foil so the inside can continue to cook slowly. Meanwhile add the red wine sauce to the butter and finish the jus.

5. Serve the green asparagus with the sweet potato and steak, and pour some jus over the meat. Do you happen to have a jar of truffle mayonnaise in the fridge? That goes wonderfully with sweet potato!

Enjoy your meal!

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This dish combines delicious flavours and textures on an elegant plate. The sweet potato provides a nice counterpoint to the savoury meat and the fresh asparagus completes the picture. Optionally serve with a spoonful of truffle mayonnaise for an extra luxurious touch.

Store any leftovers in a sealed container in the fridge and use them the next day for lunch. The red wine sauce is also lovely over roasted vegetables. Feel free to experiment with extra herbs to taste.