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- White Asparagus, Steak and Watercress…
White Asparagus, Steak and Watercress Sauce
-
3 serving
Prep time:
Cook time:
Serves: 3
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Ingredients
- 2 shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 6 thyme sprigs, leaves picked
- 125ml white wine
- 180ml single cream
- 80g watercress
- 1 handful flat-leaf parsley, plus 1 small handful flat-leaf parsley, roughly chopped
- 100g day-old sourdough (approx. 2 slices), whizzed to crumbs
- ½ lemon, zested
- 300g rump steak
- 2 pinches sea salt flakes
- 2 tbsp olive oil, for drizzling
- 2 bunches white asparagus, woody ends discarded
- ½ tbsp extra-virgin olive oil
Method
Step 1
For the watercress sauce, put the shallots, garlic and thyme in a pan with the wine; bring to the boil. Leave to bubble until the wine has almost entirely reduced; add the cream and bring back to the boil. Remove, leave to cool for a few mins, then pour into a blender. Add the watercress and 1 handful of whole parsley and blitz for 1 min or until smooth (or use a hand blender); season. Return to the pan, ready to warm through before serving.
Step 2
Toast the breadcrumbs in a dry frying pan, tossing, until golden. Tip into a small bowl and toss with the chopped parsley and lemon zest.
Step 3
Generously season the steak on both sides with sea salt and rub all over with 1 tbsp oil. Heat a large, dry frying pan over a medium-high heat until searing. Add the steak; cook to your liking – approx. 4 mins on each side for medium-rare. Meanwhile, warm a plate and rest the cooked steak on it for 10 mins.
Step 4
Brush the asparagus with the remaining oil and season with salt. Heat a dry griddle pan until searing. Add the asparagus in a single layer and cook for 4 mins, until charred.
Step 5
Spoon the watercress sauce onto a large platter or individual plates. Arrange the asparagus over the sauce, then slice the steak and place on top. Stir the extra-virgin olive oil into the breadcrumbs, scatter them over and serve immediately.
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