Sliced Sirloin Steak

Rinse and dry the beef tenderloin. Season with iodized salt and ground pepper. Heat clarified butter and sear the beef tenderloin in it on both sides. Pour in brown base sauce and cook in oven at 180 °C until done.

For the asparagus terrine, cut the asparagus spears into pieces and cook in salted water until al dente. Rinse spinach well and blanch in salted water. Blanch the tomatoes, peel, cut into eighths and remove the seeds.

Line a terrine dish with aluminum foil and butter it. Spread with some of the spinach leaves and fill with asparagus spears and tomato wedges. Mix eggs and whipped cream, season with iodized salt, ground pepper and a little nutmeg and fill the mold with it. Top with spinach leaves and cover with aluminum foil.

Cook the terrine in a water bath for about 45 minutes. Remove from the water bath, turn out and cut into slices. Cut the sirloin steaks into slices and serve with the terrine.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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