Ingredients
- 4 chicories
- 2 carrots
- 150 g green asparagus, tips
- 100 g sugar snap peas
- Salt
- 1 leek leaf
- 4 tbsp butter
- Pepper, freshly ground
- ½ tbsp parsley, chopped
- 600 g sirloin steak
- 1 tbsp vegetable oil
- Purslane, to garnish
Instructions
- Rinse and clean the chicory and cut each into 5 – 6 slices. Do not remove the stalk.Â
- Wash and peel the carrots and cut them into thin slices. Blanch in boiling salted water with the asparagus tips and sugar snap peas for 1 – 2 minutes. Drain, rinse with cold water and leave to drain.Â
- Wash the leek leaf, cut lengthwise into four strips (approx. 1 x 40 cm each) and also blanch briefly.Â
- Heat ½ tablespoon butter in a frying pan and brown the slices of leek in batches for 1 – 2 minutes on each side. Season lightly with salt.Â
- In another pan, toss the vegetables in the remaining butter until hot and season with salt and pepper. Stir in the parsley and keep warm briefly.Â
- Rinse the meat, pat it dry, cut it into strips, season with salt and pepper and sear it in the oil for 3 – 4 minutes. Leave to rest briefly.
- To serve, place the chicory slices on plates on edge in serving rings (approx. 12 cm à ˜). Arrange the vegetables with the meat in the centre and tie each with a leek strip.
- Garnish with purslane if desired and serve drizzled with the gravy.