White Asparagus, Steak and Watercress Sauce

Perfect for mixing and matching with other sharing plates, this White Asparagus, Steak and Watercress Sauce from chef Joseph Denison Carey has all the drama of a restaurant-quality dish, without the effort of leaving the house, with its vibrant watercress sauce, tender sliced steak and pretty white asparagus.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the watercress sauce, put the shallots, garlic and thyme in a pan with the wine; bring to the boil. Leave to bubble until the wine has almost entirely reduced; add the cream and bring back to the boil. Remove, leave to cool for a few mins, then pour into a blender. Add the watercress and 1 handful of whole parsley and blitz for 1 min or until smooth (or use a hand blender); season. Return to the pan, ready to warm through before serving.

Step 2

Toast the breadcrumbs in a dry frying pan, tossing, until golden. Tip into a small bowl and toss with the chopped parsley and lemon zest.

Step 3

Generously season the steak on both sides with sea salt and rub all over with 1 tbsp oil. Heat a large, dry frying pan over a medium-high heat until searing. Add the steak; cook to your liking - approx. 4 mins on each side for medium-rare. Meanwhile, warm a plate and rest the cooked steak on it for 10 mins.

Step 4

Brush the asparagus with the remaining oil and season with salt. Heat a dry griddle pan until searing. Add the asparagus in a single layer and cook for 4 mins, until charred.

Step 5

Spoon the watercress sauce onto a large platter or individual plates. Arrange the asparagus over the sauce, then slice the steak and place on top. Stir the extra-virgin olive oil into the breadcrumbs, scatter them over and serve immediately.