for 4 person

Aioli

1	fresh egg yolk
1 tsp	mustard
1 tbsp	lime juice
1	garlic clove, squeezed
1 dl	sunflower oil
¼ tsp	salt
a little	pepper

Meat

1 tbsp	oil
2	Fine Food Limousin Sirloin Steaks (approx. 300 g each)
¼ tsp	salt
a little	pepper

Asparagus

500 g	mini asparagus
	salted water, boiling
2 glass	Fine Food Artischockenherzen (approx. 110 g each), drained, halved
150 g	Fine Food Medjool Dates, cut into strips
¼ tsp	salt

To serve

a little	sea salt
2 sprig	peppermint, leaves torn off

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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