Beef Steak with Green Peppercorn Sauce and Buttered Asparagus

Ingredients

• 1 beef steak
• 1 bunch green asparagus
• 2 tbsp green peppercorns in brine
• 1 to 2 tsp Dijon mustard
• Worcestershire sauce to taste
• 120 ml heavy cream
• Butter
• Salt
• Freshly ground black pepper
• Microgreens to finish

Method

1. Let the steak come closer to room temperature before cooking, then pat it dry and season with salt and freshly ground pepper.
2. Trim the woody ends from the asparagus. Do not peel it; briefly blanch it in boiling salted water, then cool it or let it drain.
3. Sear the steak in a hot pan until well colored on both sides. Add butter, baste with the pan juices, and cook to your preferred doneness.
4. Move the meat to a plate and let it rest for a few minutes so the juices settle inside.
5. In the same pan, add the green peppercorns, Dijon mustard, a little Worcestershire sauce, and the cream.
6. Simmer the sauce gently until it turns creamy and slightly reduced. Finish it with a knob of butter and season as needed.
7. Briefly saute the blanched asparagus in butter, just long enough to warm it through while keeping it firm.
8. Plate the asparagus, add the steak, spoon over the green peppercorn sauce, and finish with microgreens.

✨ Pink tip

Always rest the steak after searing. The sauce has time to reduce and the meat stays juicy when sliced. After blanching, saute the asparagus in butter only briefly so it keeps its color and slight crunch.