Steak, pearl couscous and green asparagus

A nice piece of meat, I love it! This time a simple round steak, from the butcher and therefore of good quality and taste. I prepared them sous-vide, which means that the cooking is also perfect.

And then the challenge begins, what will you combine it with? With this recipe I have a new favorite!
I find this pearl couscous wonderfully fresh, with the aubergine cream with black garlic forming a nice contrast.

Steak, pearl couscous and green asparagus

0.0 from 0 votes
Course: Main dishDifficulty: Average


Preparation time (indication)





- Blender
– Sous-vide set (or fry your steak in the pan)
– Plastic kitchen brush
– Plug set or cooking ring


  • 2 round steaks of about 150gr

  • 2 twigs rosemary

  • 8 twigs thyme

  • 2 cloves garlic

  • cayenne pepper

  • Smoked paprika powder

  • 1 eggplant

  • 1 tsp black garlic puree

  • 1 knife point xanthan gum

  • 10 gr egg white

  • 150 gr pearl couscous

  • 20 gr dried cranberries, finely chopped

  • 20 gr pistachios, roughly chopped

  • Allspice d'espelette

  • 1 shallot, finely chopped

  • 1 lemon

  • 4 green asparagus

  • 1 hand fresh broad beans

  • Optional: 2 pickled silver onions, halved lengthwise (pick them yourself, that's the best)


  • Eggplant cream
  • Preheat the oven to 190°C.
  • Cut the aubergine in half lengthwise and score crosswise.
  • Sprinkle with salt and pepper and then drizzle with some olive oil. Then divide the leaves of 1 sprig of rosemary and 4 sprigs of thyme over the aubergines and do the same with the garlic (thin slices).
  • Cover with aluminum foil and bake in the oven for an hour.
  • Scoop the flesh from the aubergines into a tall measuring cup, add the black garlic puree, egg whites and xanthan gum and puree with a hand blender. Pour in some olive oil drop by drop so that you get a lightly bound cream.
  • Pass through a sieve and set aside until use.
  • pearl couscous
  • Boil the pearl couscous in lightly salted water for 10 minutes, drain and rinse with cold water. Let it drain.
  • Add to the couscous: finely chopped dried cranberries, roughly chopped pistachios, 2 pinches of piment d'espelette, 2 pinches of smoked paprika and 1 finely chopped shallot.
  • Season with salt, freshly ground pepper and lemon juice (I used half a lemon).
  • Mix everything together and set aside.
  • Beef steak
  • Vacuum the steaks with half a sprig of rosemary, two sprigs of thyme, and half a clove of garlic on each piece (halved lengthwise).
  • Add a pinch of cayenne pepper and a pinch of smoked paprika.
  • Add a dash of olive oil and vacuum.
  • Cook for 1 to 1.5 hours sous-vide at 58°C. Make sure to finish with the other ingredients at the end.
  • Pat dry and fry in a little olive oil over high heat until golden brown. Do this briefly, the meat is already cooked and should not become dry.
  • Let rest under aluminum foil for 5 minutes and then cut into nice slices.
  • green asparagus
  • Cut off the woody end of the asparagus and then cut the asparagus in half. Trim the asparagus tips nicely in a point with a vegetable peeler so that they look like the picture.
  • Boil them in lightly salted water for 3 minutes and then rinse with cold water to stop the cooking.
  • Set the tops aside.
  • Cut the rest in half lengthwise and then into thin crescents. Mix this through the pearl couscous.
  • broad beans
  • Blanch the shelled broad beans for 2 minutes and then cool immediately in ice water or under cold running water.
  • Now shell the beans again and rinse with cold water. Set aside until use.
  • layout
  • Heat the pearl couscous until it is lukewarm.
  • Heat the asparagus tips and double-shelled broad beans with some olive oil, salt and pepper.
  • Spoon a tablespoon of aubergine cream in the center of the plate. Rotate the plate while using the brush to distribute the cream in a circle. If you have a board or something that can rotate, it works a little easier.
  • Place a stick or cooking ring on the plate (mostly on the cream) and spoon in some pearl couscous. Serve the remaining couscous in a separate bowl 'on the side'.
  • Place the asparagus tips against the couscous and divide the broad beans playfully over and next to it.
  • Then place the sliced steak on the plate, sprinkle with coarse sea salt.
  • If you have silver onions, you can still divide them over the plate.
  • Enjoy your meal!

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