Bart's Recipes
Preheat the oven to 200 degrees. Rinse the sweet potato thoroughly and cut it into equal cubes. Trim the woody ends from the six asparagus spears. Remove the beef steak from the refrigerator so the meat can come to room temperature. Strip the rosemary leaves from the sprigs and chop them finely.
Distribute the sweet potato cubes over a baking sheet and roast them until tender in approximately twenty-five minutes in the oven. Meanwhile, heat a grill pan over high heat. Grill the asparagus for a few minutes all around until they are just cooked through and show light grill marks. Remove them from the pan and keep them warm.
Set a frying pan over high heat and let it become very hot. Fry the beef steak for two to three minutes per side for a medium-rare finish. In the last minute, add the finely chopped rosemary and some of the garlic butter. Continuously baste the steak with the melting butter. Remove the steak from the pan and let it rest for a few minutes.
Slice the rested beef steak into thin, diagonal slices. Distribute the roasted sweet potato and grilled asparagus over a plate. Arrange the sliced meat alongside and let the remaining garlic butter melt over the warm steak.
