Kevin Dundon's perfect beef striploin with confit garlic butter and asparagus.
For a steak of approx. 2cm thickness we would recommend the following timings:
- 2 – 3 minutes each side for rare
- 4 minutes each side for medium
- 5 – 6 minutes each side for well done
- 1 bulb garlic, halved
- 3 tbsp. rapeseed oil
- 100g butter, soften
- 2 tbsp. parsley, chopped
- 4 x 200g beef striploin
- 12 asparagus, trimmed and peeled
- Buttery mash potatoes, to serve
- Salt & pepper, to season
- Preheat the oven to 200˚C.
- In tin foil, place the 2 garlic bulb, halved. Drizzle with the oil and season with salt.
- Close tightly the foil over and place on a baking tray. Place in the oven for 20-30 minutes until the garlic cloves are softened and confit.
- Remove from the oven and set aside to cool.
- Next, in a bowl, squeeze out the confit garlic and add the butter and fresh parsley.
- Beat the butter to combine with the herbs and confit garlic. Set aside until needed.
- Next, preheat a griddle pan over medium / high heat. Brush the steaks with a little oil on both sides and season with some salt and pepper.
- Once the pan, reaches the smoking point, add the steaks, do not move for at least 2 minutes.
- Turn the steaks over and cook for a further 3 minutes for rare.
- Turn the heat of and add half of the wild garlic butter in the pan. Let the butter melt and using a spoon baste the steak with the butter to coat all the flavour over the meat. Leave aside for a minute or so to rest.
- In the meantime, in a second sauté pan, over medium heat, drizzle some oil and add the asparagus. Cook for 2 minutes until coloured then add the stock, salt and pepper and a tbsp. of the garlic butter.
- Continue to cook for a further 2-4 minutes until the water has evaporated and the butter is foaming and coating the asparagus. Turn the heat off and set aside. .
- Serve each steaks on a dishes with the asparagus, and a spoon of buttery mash potato if desired and any leftover garlic butter.