Single Diet Food No. 26

Ingredients for 1 servings:

• 200 g beef steak(s)
• 200 g asparagus, green
• 200 g potatoes
• 180 g celeriac
• 1 shallot(s)
• 2 cloves garlic
• 20 g wild garlic, with stems
• 10 g butter
• 10 g butter (wild garlic butter), homemade
• 1 tbsp oil (wild garlic oil)
• Salt
• Pepper, black from the mill
• Nutmeg, freshly grated, to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Beef steak with potato, celery, and wild garlic mashed potatoes and roasted green asparagus in onion and garlic seasoning

Peel the potatoes and celery, cut into large pieces, and cook in a pot with just enough salted water to cover for about 15 minutes. Then drain the cooking water, leaving only a small amount. Add 10g of wild garlic butter to the vegetables and mash everything with a masher. Finely chop the wild garlic and stir it into the vegetables. Season to taste with the spices and leave the pot covered on the turned-off stovetop. Peel the lower third of the asparagus and trim off the woody ends. Finely dice a clove of garlic. Place the asparagus on a piece of baking paper and sprinkle the garlic over it. Fold the baking paper around the asparagus and place the “package” on a large, microwave-safe plate. Place in the microwave and cook at 800 watts for 3 minutes. Let it rest until ready to use. Heat the wild garlic oil in a pan over medium heat and fry the steak for 2 minutes on each side. Turn off the heat and leave the pan covered. Finely dice the shallot and the second garlic clove, gently sauté in 10g of butter. Remove the asparagus from the microwave, cut into 3-4cm pieces, and sauté for 2 minutes. Turn off the heat and cover the pan. Fill a 3-liter freezer bag with the purée, cut off a corner, and place the purée neatly on the serving plate (I still need to practice this). Place the steak underneath the purée, and add the asparagus with the onion and garlic seasoning next to it.