Entrecote Steak with Asparagus

Entrecote Steak with Asparagus

Entrecote Steak with Asparagus

1 hour

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   33 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 300g green asparagus
  • 2 200g beef tenderloin
  • 3 tablespoons of butter
  • 3 tablespoons coconut oil (for frying)
  • 4 cloves of garlic
  • kosher salt
  • 2 tablespoons olive oil (for marinading the steaks)
  • 2 small onions
  • pepper
Instructions

Take the steaks out of the fridge 45 minutes before frying them.Dry the meat with paper towels.Rub kosher salt and pepper with the olive oil into the steaks, let them sit and get to room temperature.

Cut the asparagus and fry in a pan for about 10 minutes under medium heat. Salt and pepper the asparagus.

Heat up a cast iron pan under high heat and put in the coconut oil (it has a higher smoking point than olive oil). Make sure the pan is smoking hot.Fry the onions (cut into rings) and take them out again.Put in the steaks and fry them for about 2-3 minutes on each side, flipping them every 60 seconds for even heat distribution.When the steaks are almost done, reduce heat to medium, throw in roughly chopped garlic and the butter.Stir butter and garlic in the pan and scoop the buttery garlic goodness over the steaks a couple of times.When done, take the steaks out and let them sit for 3 minutes next to the served asparagus (juices need to settle). If you can't take it anymore to look at your perfect steak, eat up!

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