Surf and Turf: Picanha from Black Angus Beef and Monkfish Under Macadamia Crust

1. Cut the picanha into 4 cm thick strips and bring to room temperature. Salt. Heat on both sides under the grill for 3 minutes, then let rest at 90 degrees for about 10 minutes.
2. Put the monkfish in a water bath at 44 degrees. Add butter and spices to the fish beforehand. Finely chop the macadamia. Knead with breadcrumbs and butter and put in a cool place. Take the fish out of the water bath, spread the breading over the fish and brown briefly under the grill at level 3.
3. Clean and wash the green asparagus, peel the lower third. Place in a dish, season with salt and pepper and drizzle with good olive oil. Put in the oven at 150 degrees for 20 minutes. Sprinkle some Parmesan over the asparagus for the last 5 minutes.

Mediterranean mashed potatoes:

1. Wash, peel and cook the potatoes in salted water. In the meantime, dice the shallots. Chop the basil leaves and tomatoes. Roast the pine nuts in a pan without fat, remove and set aside. Now heat a little olive oil in the pan. Add the shallots and garlic and sauté until translucent.
2. When the potatoes are cooked, drain and roughly mash. Then add the pine nuts, shallots, garlic and tomatoes and mix well. Add olive oil until the desired consistency is achieved. Season with salt, pepper and lemon juice and finally fold in the basil