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Tawny M.
Bavette with grilled asparagus and sweet potato chips
Homemade sweet potato chips with asparagus, beef bavette, garlic and thyme.
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Ingredients
Directions
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Preheat the peanut oil in the fryer to 180 ° C.
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Clean the sweet potatoes and thin slices with a mandolin.
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Fry the sweet potato chips in several batches in approx. 4 min. Until crispy.
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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.
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Meanwhile, peel and crush the garlic. Turn the heat medium, add the sprigs of thyme and crushed garlic and fry for another 3 minutes.
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Baste the butter over the top of the bavette with a spoon.
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Remove the bavette from the pan and let it rest for about 10 minutes under aluminum foil. Keep the butter.
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Meanwhile, cut 3 cm from the woody underside of the asparagus.
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Brush the asparagus with the olive oil. Heat the grill pan and grill for 5 minutes on medium heat.
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Cut the bavette into thin slices. Divide the bavette, green asparagus and chips over the plates.
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Spread the browned butter over the bavette.
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Nutrition
425Calories
Sodium3% DV80mg
Fat43% DV28g
Protein36% DV18g
Carbs8% DV23g
Fiber16% DV4g
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