Beef sirloin steak with green freeze-dried Kampot pepper, carrot purée, blanched asparagus, and demi-glace sauce

Ingredients

• 250g ribeye steak
• 500 g carrots
• 1 yellow onion
• 1 head of garlic
• 3 larger potatoes
• fresh rosemary
• 150 g butter
• 100 g brown sugar
• 100 g honey
• 90 g lard
• 200 g demi-glace meat sauce
• 1 whole nutmeg
• 2 whole bay leaves
• crushed caraway seeds
• green lyophilized Kampot pepper
• salt

Procedure

Ribeye steak

1. Thoroughly clean the steak, pat dry, salt and pepper it. Add some lard to a hot pan and sear the steaks on both sides until golden brown.

2. Then add some butter, several garlic cloves, and fresh rosemary. Brush the steak with the foamed butter. Then place the steak in an oven preheated to 150 °C and roast for 2 to 10 minutes depending on the size of the steak.

Carrot purée

1. Peel the carrots, yellow onion, and 4 garlic cloves and slice them thinly. Heat some lard in a pot and add the sliced vegetables.

2. Add bay leaves, brown sugar, honey, and season with salt and black pepper. Sauté the vegetables for a few minutes, then cover with vegetable broth. Cook for about 45 minutes to 1 hour until the carrots are completely soft.

3. Then thoroughly mix everything with a piece of butter and pass through a fine sieve. Season with brown sugar, honey, salt, black pepper, and freshly grated nutmeg.

Blanched asparagus

1. Peel the asparagus, trim the ends, cut in half lengthwise, and blanch in boiling salted water for about 2 to 5 minutes; it should be "al dente".

2. Then quickly cool them in ice water. In a small pot, heat butter, add the asparagus, and season with salt and pepper.

Enjoy your meal!

Author: Ladislav Floreán