John Myers
Gratinated Asparagus with Hip Steak and Cranberry Sauce
The perfect gratinated asparagus with hip steak and cranberry sauce recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 1 tbsp Rapeseed oil
- Salt and pepper
- Sugar
- 100 g Pecorino
- 1 Fresh shallot
- 200 g Beef rump steak
- 1 tsp Rapeseed oil
- 1 tbsp Red wine vinegar
- 2 tbsp Cranberries from the glass
- Preheat the oven (electric stove: 180 ° C / fan oven: 160. Wash asparagus, peel and cut off the woody ends. Place asparagus on a baking sheet. Drizzle with rapeseed oil. Season with salt, pepper and sugar. In the hot oven, approx Bake for 15 minutes.
- Coarsely grate the pecorino. Take the tray with the asparagus out of the oven and sprinkle the asparagus with the cheese. Bake in the oven for another 15 minutes at the same temperature.
- Peel the shallot and cut into small cubes. Pat the meat dry. Heat the oil in a pan and sear the steak vigorously on each side for 2-3 minutes to the desired degree of doneness, season with salt and pepper. Wrap in aluminum foil and let rest.
- Briefly sauté the shallot in the frying fat. Deglaze with vinegar, stir in the cranberries and bring to the boil. Season with salt and pepper. Serve the asparagus and steak with the cranberry sauce.
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