Beef Steak with Confit Garlic Sage Butter, Lemon White Bean Mash and Roasted Asparagus

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the steak dry with paper towels and season on both sides with 5 g (1 tsp) salt and the black pepper. Let it rest at room temperature for 15 minutes while you prepare the remaining components.

2. 2

   2. In a small saucepan, combine 30 ml (2 tbsp) olive oil and the peeled garlic cloves. Cook over very low heat for 10 to 12 minutes, stirring occasionally, until the garlic is soft and lightly golden; do not let it burn. Transfer the garlic to a bowl and mash it with the unsalted butter, fresh sage, red pepper flakes if using, and 1 g (1/4 tsp) salt. Set aside.

3. 3

   3. Place the asparagus on a sheet pan. Toss with 15 ml (1 tbsp) olive oil and 1 g (1/4 tsp) salt. Roast at 220 °C / 425 °F for 10 to 12 minutes, until tender and browned at the tips. Keep warm.

4. 4

   4. While the asparagus roasts, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the cooked white beans, chicken or vegetable broth, lemon zest, lemon juice, and 1 g (1/4 tsp) salt. Cook for 5 minutes.

5. 5

   5. Mash or blend the beans into a rustic creamy puree. If you want a smoother consistency, add 15 to 30 ml (1 to 2 tbsp) extra hot broth. Stir in half of the fresh parsley and keep warm over very low heat.

6. 6

   6. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the steak and sear for 3 to 4 minutes per side for medium, or until it reaches an internal temperature of 57 to 60 °C / 135 to 140 °F. During the last minute, add 2 tablespoons of the confit garlic sage butter, tilting the pan to baste the meat.

7. 7

   7. Transfer the steak to a cutting board and let it rest for 5 to 7 minutes. Slice thickly. If desired, top with the remaining butter so it melts over the warm meat.

8. 8

   8. Serve a base of lemon white bean mash, arrange the sliced steak on top or alongside, and add the roasted asparagus. Finish with the remaining fresh parsley over everything.