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.

Biefstuk, parelcouscous en groene asperge — Pin
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Steak, pearl couscous and green asparagus

4.5 from 2 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hour

minutes

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

Ingredients

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2 round steaks of about 150gr
2 twigs rosemary
8 twigs thyme
2 cloves garlic
cayenne pepper
Smoked paprika powder
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)

Preparation

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.
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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!