New American cuisine

Easy

Steak With Apple Sauce and Roasted Asparagus

Juicy, pan-seared steak paired with creamy, red wine apple sauce and a savory side of roasted asparagus, this dish is an upgraded take on your usual pork chops and applesauce and a delectable combination of ingredients that’s bursting with sweet and savory flavors.

Chef Bao Qiu

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Steak With Apple Sauce and Roasted Asparagus

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Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

7 oz. Asparagus
1 tsp. Olive Oil
0.5 tsp. Salt
0.25 tsp. Black Pepper
1 tsp. Ginger
0.25 cup Parmesan Cheese
13 oz. Rib-Eye Steak
1 tbsp. Olive Oil
0.5 tsp. Salt
0.25 tsp. Black Pepper
3 tbsp. Butter
2 stalks Rosemary
2 cloves Garlic
1 medium Apple
2 tbsp. Shallots
3 tbsp. Butter
1 tbsp. Sugar
0.5 tsp. Salt
0.25 tsp. Black Pepper
1 tbsp. Olive Oil
0.25 cup Red Wine
0.3 cup Heavy Cream
0.3 cup Vegetable Stock
6 sprigs Pea Shoots
5 pieces Red Sorrel
1 tsp. Olive Oil
1 tsp. Pink Peppercorn

Directions:

Step 1

Preheat the oven to 190°C / 380°F.

Step 2

Cut off the tough ends of the asparagus, place it on a baking sheet lined with parchment paper. Season with 1 teaspoon of olive oil, salt and pepper, grated ginger, and parmesan cheese, toss to coat. Fold parchment paper over the asparagus and staple to seal. Bake for 20 minutes.

Step 3

Rub olive oil onto the steak. Season with salt and pepper on both sides.

Step 4

On a hot cast iron skillet, sear each side of the steak for 5 minutes. After the first flip add butter, rosemary and garlic into the skillet. Remove the steak onto a plate, and let it rest for 5-8 minutes.

Step 5

Mince the shallot, peel the apple and finely dice it.

Step 6

Melt butter in a saucepan, add shallots and cook until aromatic. Add diced apple, sugar and saute until soft. Add red wine and flambé until the flames disappear. Stir in 1/2 cup of heavy cream, 1/3 cup of vegetable stock, salt, pepper and olive oil.

Step 7

Slice the steak. Place it over a generous spoonful of apple sauce, arrange the roasted asparagus on the side. Garnish with pea shoots and red sorrel. Drizzle a teaspoon of olive oil over the plate, and sprinkle with pink peppercorns. Serve immediately.