Small rump steaks with green asparagus and potatoes

Ingredients for 2 servings:

• 2 small rump steaks, beef, approx. 300 g
• 2 tbsp Soy sauce (Kecap Tim Ikan), see appendix
• 2 small new potatoes, waxy
• 8 tbsp butter, unsalted
• 2 tbsp celery leaves, fresh or frozen
• 16 asparagus, green or white
• 2 m.-large tomato(s), fully ripe
• 4 pinches of salt and black pepper, freshly ground
• 4 leaves of frisée lettuce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

a delicious spring appetizer from the Cantonese cuisine of China

Rub the two steaks with the Kecap Tim Ikan. Wash and scrub the new potatoes, using them with the skin on. Halve the potatoes lengthwise and crosswise and boil in salted water for 20 minutes. In the meantime, wash the asparagus, trimming about 2 cm off the bottom, peeling only the bottom half of the green asparagus. Wash the tomatoes and cut them crosswise into 8 slices. Wash the frisée lettuce and remove 4 leaves. Dry the steaks and fry them in a small pan with 2 tablespoons of butter for about 3 minutes on each side (medium). Drain the water from the potatoes and add 2 tablespoons of the butter, the celery, and 2 pinches of salt. Simmer the asparagus in a very small amount of water in a covered pan for 2 minutes. Drain the water and add 4 tablespoons of the butter. Fry the asparagus for 2 minutes. Place the steaks, asparagus, and tomatoes on the warmed serving plates and sprinkle with 2 pinches of salt and pepper. Add the potatoes. Garnish everything with the lettuce leaves and serve warm. Note: For Chinese food, the asparagus is cut into approximately 4 cm long pieces and the steaks are quartered so that everything can be eaten with chopsticks. Attachment: Kecap Tim Ikan, see my recipe: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html