Bavette with grilled asparagus and sweet potato chips

Name: bavette with grilled asparagus and sweet potato chips
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 liter peanut oil; 400 g sweet potato; 50 g unsalted butter; 300 g beef bavette; 1 toe garlic; 2 twig fresh thyme; 350 g green asparagus; el mild olive oil

Homemade sweet potato chips with asparagus, beef bavette, garlic and thyme.

Ingredients

Kitchen Stuff

1 frying pan
1 mandolin
1 grill pan

Directions

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.