Barbecued steak with pepper sauce and asparagus

Serves : 4

Preparation time: 5 minutes

Cooking time : 8 to 10 minutes

INGREDIENTS

• 4 Québec beef steaks
• 1 shallot, chopped
• 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) green peppercorns
• 125 ml white wine
• 30 ml (2 tbsp.) strong mustard
• 15 ml (1 tbsp.) honey
• 125 ml (1/2 cup) 35% cream
• 15 ml (1 tbsp) cornstarch, diluted in a little water
• Salt and pepper to taste
• Asparagus
• 45 ml (3 tbsp.) olive oil
• 1 bunch asparagus, cleaned
• 2 garlic cloves, minced
• 60 ml (4 tbsp.) balsamic vinegar
• Salt and pepper to taste

PREPARATION

1. In a grill pan or on the barbecue grill, sear the meat for 1 to 2 minutes on each side. Then finish cooking in the oven at 200°C (400°F) or indirectly on the barbecue, depending on desired doneness.
2. Meanwhile, in a hot skillet, sauté the shallot in the fat of your choice for 2 minutes.
3. Add garlic and pepper, deglaze with white wine and reduce slightly.
4. Add the mustard, honey, cream and cornstarch, stirring constantly, and reduce slightly. Check seasoning.
5. In a bowl, add the asparagus, oil, garlic, balsamic and a little salt and pepper. Place on the grill for 2 min on each side, then set aside.
6. Serve the meat, topped with the sauce and accompanied by the asparagus.