Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aioli
Meat
Asparagus
To serve
How it's done
Aioli
Place the egg yolk, mustard, lime juice and garlic in a measuring cup, puree. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli, season, cover and chill.
Meat
Heat the oil in a wide frying pan. Season the meat, fry for approx. 1 min. on each side. Remove, wrap the steaks in foil and leave to stand for approx. 10 mins.
Asparagus
Place the asparagus in boiling salted water, remove the pan from the heat, cover and leave for approx. 1 min. Drain the asparagus, mix with the artichokes and dates, season with salt.
To serve
Carve the meat and serve with the asparagus, season with salt. Sprinkle the peppermint on top, serve with the aioli.
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