T-Bone Steaks and Asparagus on Cress Foam

For the T-bone steaks and asparagus on cress foam, peel the asparagus. Clean the spring onions and cut into fine rings, including the greens. Rinse the cress, cut off.

Set aside a few leaves for decoration. Heat the butter in a saucepan, sauté the spring onions in it.

Deglaze with white wine, vermouth, and the veal stock. Reduce to about a third over medium heat (about 15-20 minutes cooking time).

In the meantime, heat clarified butter in a frying pan, pepper the T-bone steaks and roast on both sides for 8-10 minutes each. Remove and let rest in aluminum foil for 5 minutes each.

At the same time, cook the asparagus in enough salted water with butter, sugar and 2-3 lemon wedges for 10-12 minutes until al dente.

While the asparagus is cooking, add creme fraiche to the sauce, season with salt, pepper and lemon juice, bring to the boil again briefly. Add the cress and whip with a blender until creamy.

Remove the T-bone steaks from the foil, season with salt, remove the meat com bone and cut into slices about 1 cm thick.

Arrange the T-bone steaks and asparagus on the cress foam and serve.

Preparation Tip:

Early potatoes go well with the T-bone steaks and asparagus on cress foam.

Related Recipes:

Potato and Asparagus GratinFor the potato and asparagus gratin, first steam the potatoes until just tender, cool slightly, peel and cut... Fillet of Veal with Asparagus and PeanutsPrepare asparagus (peel white asparagus, cut away only the ends of green asparagus) and cook in water with a... Veal Fillet and Veal Breast RollsFirst season the veal breast, sear on both sides in fat, remove from the roasting pan and vacuum together with... Cold Cucumber Foam on Tomato Compote with Smoked TroutA great fish recipe to make yourself: Cucumber foam: dice the cucumber without peeling. Blanch briefly in... Entrecôte with Pan Fried VegetablesFor entrecôte with pan-fried vegetables, remove the meat from the refrigerator 1 hour before preparation... Cucumber and Cress SpreadFor the cucumber-cress spread, wash the cucumber and cut into small cubes and mix with the remaining... Veal Escalope with Curry SauceWash the veal cutlets, pat dry and cut a deep pocket, salt and pepper. Clean, wash and cut the spring onion... Potato and Leek TartFor the potato and leek tart, quickly mix butter with flour, a pinch of salt, a little cold water and possibly... Monkfish Bread Au GratinCut the monkfish fillet into 8 medallions, season with salt, season with pepper and drizzle with juice of one... Nettle Foam SoupFor the nettle foam soup, boil potatoes until soft, rinse and peel. Blanch nettle in salted water, squeeze and...