- salt and pepper to taste
- a little pepper
- clarified butter to fry
- 0.5 tsp. salt
- 2 dl meat bouillon
- 1 tbsp. balsamic vinegar
- 250 g green asparagus, premium quality, blanched for approx. 2 mins
- 40 g butter, cold, cut into pieces
Preheat the oven to 80°C, warm the platter and plates. Lay out the steaks, season and top each with 1 slice of cured ham and 3 asparagus. Roll up the steaks and secure each with a toothpick. Set aside the remaining asparagus.
Heat the clarified butter in a non-stick frying pan. Brown the Stecchini in batches for approx. 5 mins., remove and place on the warmed platter. Wipe the cooking fat from the pan using kitchen paper. Place the reserved asparagus with the Stecchini and brush with butter.
Cook at a low temperature for approx. 40 mins. in the centre of the preheated oven. The Stecchini can then be kept warm at 60°C for up to 30 mins.
Bring the stock and balsamic to the boil in the same frying pan, reduce the heat. Reduce the liquid to half the amount. Add the butter in batches, stirring. Briefly return the pan to the hob a few times to barely warm the jus; it must not boil. Season. Arrange the meat and asparagus on the warmed plates, serve with the jus.
- 1h 10 Preparation/cooking time: ca. 30m + Low-temperature cooking: ca. 40m
- Servings For 4 servings
- Nutrition 305 Kcal