Kevin Dundon's perfect beef striploin with confit garlic butter and asparagus.

Ingredients

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

Serves 4

  • 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

Method

  1. Preheat the oven to 200˚C.
  2. In tin foil, place the 2 garlic bulb, halved. Drizzle with the oil and season with salt.
  3. 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.
  4. Remove from the oven and set aside to cool.
  5. Next, in a bowl, squeeze out the confit garlic and add the butter and fresh parsley.
  6. Beat the butter to combine with the herbs and confit garlic. Set aside until needed.
  7. 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.
  8. Once the pan, reaches the smoking point, add the steaks, do not move for at least 2 minutes.
  9. Turn the steaks over and cook for a further 3 minutes for rare.
  10. 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.
  11. 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.
  12. 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. .
  13. Serve each steaks on a dishes with the asparagus, and a spoon of buttery mash potato if desired and any leftover garlic butter.