New York Strip, béarnaise, butter sauteéd apsaragus and roasted baby potatoes with thyme. Recipe below ⬇️
Potatoes:
500 grams of baby potatoes 3 tbsp. olive oil 2 tbsp. of dried thyme
Brush and rinse the potatoes free of dirt with a sponge but keep on the skin. Dry the potatoes. Add the oil and thyme and mix it together, bake at 200 degrees celcius on convection for 30 minutes. Then turn off the oven and let them rest in the turned off oven for another 10 minutes.
Sauce:
Add the following to a cylindrical shaped glass:
2 eggyolks 1 teaspoonful of tarragon vinegar reduction 250ml of melted butter (50-60c) Blend from the bottom and up with an immersion blender Add freshly chopped tarragon
Steak:
Sear over high heat in canola oil. Turn down to medium hear after the initial sear and add, butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.
Asparagus:
Wash and dry Asparagus. Add 30 grams of butter to a pan over medium to low heat. Let it melt. Then add the Asparagus. Turn regulary till tender. Approximately 4 minutes over low heat is plenty. Add a pinch of salt and a pinch of lemon juice.
