
Entrecote Steak with Asparagus
If you have around 1 hour to spend in the kitchen, Entrecote Steak with Asparagus might be an outstanding gluten free, primal, and ketogenic recipe to try. This recipe serves 2. One portion of this dish contains about 42g of protein, 79g of fat, and a total of 944 calories. For $8.44 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user dsky. It works well as a pricey main course for valentin day. A mixture of kosher salt, beef tenderloin, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Similar recipes include Steak Winegrower's Style (entrecôte Vigneronne), Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise), and Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise).
Diets
Ingredients

asparagus
300 g

beef tenderloin
400 g

butter
3 tablespoons

coconut oil
3 tablespoons

garlic
4 cloves

kosher salt
2 servings

olive oil
2 tablespoons

onions
2 small

bell pepper
2 servings
Cooking in Steps
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1Take the steaks out of the fridge 45 minutes before frying them.Dry the meat with paper towels.Rub kosher salt and pepper with the olive oil into the steaks, let them sit and get to room temperature.
salt and pepper
olive oil
steak
meat
dry seasoning rub
paper towels -
2Cut the asparagus and fry in a pan for about 10 minutes under medium heat. Salt and pepper the asparagus.
salt and pepper
asparagus
frying pan -
3Heat up a cast iron pan under high heat and put in the coconut oil (it has a higher smoking point than olive oil). Make sure the pan is smoking hot.Fry the onions (cut into rings) and take them out again.Put in the steaks and fry them for about 2-3 minutes on each side, flipping them every 60 seconds for even heat distribution.When the steaks are almost done, reduce heat to medium, throw in roughly chopped garlic and the butter.Stir butter and garlic in the pan and scoop the buttery garlic goodness over the steaks a couple of times.When done, take the steaks out and let them sit for 3 minutes next to the served asparagus (juices need to settle). If you can't take it anymore to look at your perfect steak, eat up!
coconut oil
asparagus
olive oil
butter
garlic
onion
steak
frying pan