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Steak with Asparagus and Sweet Potato Puree

Although we mention again and again that the perfect steak should be served on its own on the plate, you might wish to run things slightly differently at home.

This dish is quite simple and it nicely demonstrates how different tastes blend with each other to complement the steak. You can cook it for your guests or even use it as a Sunday lunch replacement if you add some roast potatoes.

Four components of the dish are the following;

The Prefect Steak

Simple, just see our other page “How to cook the perfect steak ?”.


Boil asparagus for two minutes – no more – and get rid of the water. While they are hot, season with extra virgin olive oil, sea salt flakes and a pinch of black pepper.

Sweet Potato Puree

This is where things getting slightly more exciting. We are not using sweet potato just to add another variety into the mix, the idea is rather to introduce sweetness to complement – and slightly counter – the earthiness from the asparagus, saltiness from the steak and sourness from the red wine jus. Preparing it as a fine puree adds another texture to the plate and a small amount of garlic just gives it a gentle kick.

The best is to roast sweet potatoes. Two medium sized ones serves two to three. Simply peel them, cut into large chunks and slightly oil them. It is important to remember that sweet potatoes cooks much quicker – almost half the time compared to the same sized not-so-sweet potatoes.

Put roasted sweet potatoes into the blender; add 1-1.5 clove of garlic, a knob of butter, zest of a half lime, a pinch of salt and freshly ground black pepper. We keep it simple and don’t add anything else with strong flavour as the idea is to keep the sweetness of the potato to complement the jus.

Let the blender run until everything is finely mashed.

You can use a piping bag to decorate plates with the potato puree. A few small lumps of puree usually adds a decoration with an attractive colour.

Red Wine Jus

It is time to bring everything together with some sharp notes. Put 250ml red wine into a sauce pan, add a twig of rosemary. Bring it to the boil then reduce the heat and let it simmer to half of the volume.

Add 250ml of beef stock and continue simmering. If you need to use stock cubes, use low-salt stock as two cubes turn out to be too salty. Alternatively just use 125ml of stock made up of a single stock cube. If you are just letting your steak stand and have some heavenly juices under it do not forget to add them to your jus. Let it reduce to a gravy consistency. Pass it true a sieve and it will be ready to serve.

As we mention on several occasions, always serve any sauce separately so that your guests can add them as much as they like.