Bavette with grilled asparagus and sweet potato chips

Preheat the peanut oil in the fryer to 180 ° C.

Clean the sweet potatoes and thin slices with a mandolin.

Fry the sweet potato chips in several batches in approx. 4 min. Until crispy.

In the meantime, heat the butter in a frying pan and fry the bavette (at room temperature) on high heat 2 min. Turn the bavette, bake for another 2 minutes on high heat.

Meanwhile, peel and crush the garlic. Turn the heat medium, add the sprigs of thyme and crushed garlic and fry for another 3 minutes.

Baste the butter over the top of the bavette with a spoon.

Remove the bavette from the pan and let it rest for about 10 minutes under aluminum foil. Keep the butter.

Meanwhile, cut 3 cm from the woody underside of the asparagus.

Brush the asparagus with the olive oil. Heat the grill pan and grill for 5 minutes on medium heat.

Cut the bavette into thin slices. Divide the bavette, green asparagus and chips over the plates.

Spread the browned butter over the bavette.