Rump steak with fried green asparagus

Ingredients for 1 servings:

• 1 bunch of asparagus, green
• 2 garlic cloves
• 1 Pepper
• 1 shallot(s)
• pepper, black
• Rapeseed oil
• possibly olive oil
• Balsamic vinegar, or balsamic vinegar cream
• 1 rump steak(s), approx. 250 g
• some powdered sugar
• 5 cherry tomatoes
• 1 sprig(s) rosemary
• 1 serving of herb butter, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

spicy, with garlic

The (washed) asparagus only needs to be peeled in the lower third, as it is inherently more tender than the more familiar white asparagus. Finally, trim off the woody ends and cut the stalks diagonally into thirds. Chop or finely slice the garlic, slice the peppers, slice the shallots, and quarter the tomatoes. Meanwhile, preheat the oven to approximately 80-90 degrees Celsius. Wash the steak and pat dry with kitchen paper. Any fat on the edges is fine, but you can cut it into them to prevent the meat from shrinking. Heat rapeseed oil in a pan. Add the meat and let it cook for about 2.5-3 minutes (a splash guard is recommended, as there will be plenty of fat splashing). Turn the meat over, avoiding any sharp objects that could puncture the meat. A nice crust should have formed. Season the meat on the cooked side and cook for the same amount of time. Then place the meat on a double sheet of aluminum foil, season the other side with salt and pepper, add the rosemary sprig, and seal the foil tightly. Place it in the oven and let it rest for about 12 minutes. Add a little olive oil to the cooking fat if desired and cook the asparagus over medium heat until lightly browned. Add the peppers, garlic, and shallots one after the other, then reduce the heat by one notch, add the tomatoes, and let everything caramelize with the powdered sugar. Add the balsamic vinegar and let it sit for a while. Alternatively, you can drizzle the pan juices from the aluminum foil or a little herb butter over the steak.