Steak Creamy with Garlic and Parmesan

 

 

 

 

 

 

Ingredients:

For the steak and sauce:
4 beef steaks (to taste)
3 cloves of garlic, minced
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Chopped fresh parsley to decorate

For the roasted potatoes and asparagus:
400 g small potatoes, cut in half
1 bunch asparagus, ends trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and pepper to taste

Preparation:

Prepare the roasted potatoes: Preheat the oven to 200°C (400°F). On a baking sheet, toss the potatoes with 1 tablespoon olive oil garlic powder , rosemary , salt and pepper. Bake for 25-30 minutes or until golden and crisp.

Halfway through the cooking time of the potatoes add the asparagus to the tray, drizzled with 1 tablespoon of olive oil and season with salt and pepper. Roast along with the potatoes for the last 10-12 minutes.

Season the steaks with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat . Cook the steaks for 4-5 minutes on each side (or to desired doneness). Remove the fillets from the pan and set aside.

Sauce: In the same pan, add the chopped garlic and sauté for 1 minute. Then, add the whipping cream and let it cook over low heat for 3-4 minutes, until it thickens slightly. Add the Parmesan cheese and stir until it melts and the sauce is smooth.

Plating:
Place the fillets back in the pan with the sauce, covering them well. Serve the fillets with the roasted potatoes and asparagus, and decorate with fresh chopped parsley.