4
Veal ribeye steak with asparagus and egg mimosa
0 - 30 minutes
veal ribeye steaks
*
frying
Preparation
Allow the veal steaks to reach room temperature.
Halve the eggs and remove the yolks, press the egg whites and yolks through a sieve separately with a spoon and mix gently with the capers, chives and olive oil and season to taste.
Cook the asparagus and fry briefly in a frying pan with the shallots in a little butter. Season with salt and pepper.
Fry the steaks on both sides on medium-high heat in a little oil and butter until nicely browned and pink, about 8 min, and allow to rest in aluminium foil for 10 minutes.
Heat the baby potatoes in a little butter and season with salt and pepper and the parsley.
Serve the dish with Choron sauce: Hollandaise sauce (homemade or from a sachet) flavoured with a little tomato ketchup and lemon juice.
Bon appétit!
Ingredients:
- 4 pieces veal ribeye steaks
- 400 grams asparagus (green or white), peeled
- ½ shallot, finely chopped
- 200 g boiled baby potatoes
- 1 tablespoon chopped parsley
mimosa:
- 2 boiled eggs
- 1 teaspoon chopped capers
- 1 tablespoon finely chopped chives
- 1 tablespoon extra-virgin olive oil
Other:
- butter
- olive oil
- salt and pepper
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