Grilled tenderloin steak with asparagus, baby potato

INGREDIENTS

200 gm twenderloin steak 20 ml Olive oil Koshar Salt & Black pepper, as per taste 4-5 stalk Asparagus 2 leaves slices Whole garlic bulb, cut into two 1 medium Tomato 5-6 baby potato, boiled, cut into two 1 Rosemary 10 ml Veal jus

METHOD

About 15 minutes before grilling, remove the steak from the refrigerator and let sit.

Season steak with salt and pepper. Prepare grill or grill pan and place on a medium-high heat fire.

Brush meat lightly with olive oil. Place steak on the grill for about 4 minutes and cook without moving until nice grill marks appear.

Turn the steak and continue to grill. Once you acquired the ideal ‘doneness,’ set a side on a plate to rest for 3-4 minutes before serving.

Meanwhile, in another pan, heat the oil and pan seared garlic bulb, asparagus, tomato and potatoes along with rosemary leaves.

Season with salt and pepper as per taste. Heat and season veal jus. Arrange asparagus on plate. Put steak on it and arrange vegetables on plate. Pour the veal jus on steak and serve.

Garnish with rosemary.