Steak, pearl couscous and green asparagus

Preparation

• 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!