Ingredients:
Small bunch of fresh rosemary
Sea salt and freshly ground black pepper
Olive oil
2 x 200g beef fillet, sirloin or rib-eye steaks
1 large clove of garlic
Butter
Baby onions
Asparagus
Method:
Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick. You’re standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It’s such a small thing but it really makes the meat taste great – give it a try, you’ll never go back.
To prepare your beef and sauce:
1. Put a griddle pan on a high heat and let it get screaming hot. Par boil or steam the asparagus
2. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
3. For the sauce, in a bowl mix the butter peeled bulbs of baby onion and season it heat it on slow fire until the butter turns brown.
To cook your beef:
4. Lay the steaks in your hot pan and press them down gently. Wait a minute, then turn them over.
5. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks again after another minute, repeat the garlic rub, and press down again. Use the brown butter and onion to baste the meat.
6. For medium-rare meat, cook for around 3 to 4 minutes on each side. For well-done meat, cook for a few minutes more.
7. Remove the steaks from the griddle to a plate to rest for a few minutes.
To serve your beef:
8. Place your steaks on clean plates and a couple of spoons of Au jus on top or next to them. Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like a spinach or arugula salad, with the Au Jus.
