Steak with pestoboontjes from judith elsewhere

Boil the potatoes in water with salt in approx. 20 minutes. Cook the green beans for about 10 minutes in plenty of water until al dente. Drain them. Cut the stoneleeks into as long pieces as the beans.

Drain the dried tomatoes and pour the collected oil into a tall beaker. Cut the tomatoes into pieces. Add 1 tablespoon of the tomato pieces to the cup and puree everything with the hand blender. Spoon 2 tablespoons of pesto and the basil leaves in another high cup, add 1 tablespoon of olive oil and puree with the hand blender.

Heat 1 tablespoon of olive oil in a frying pan. Stir fry the beans, stoneleeks and asparagus 2-3 minutes and add a good spoonful of pesto.

Drain the potatoes. Rub them through a sieve. Beat the mashed potatoes lightly with 3 tablespoons of olive oil, a generous dotted crème fraiche and to taste cayenne pepper. Scoop the rest of the tomato pieces through.

Heat the butter and 1 tablespoon of oil in a frying pan. Halve the steaks. Sprinkle with salt and pepper and fry in brown and rosé from the inside for 4-5 minutes. Add the garlic and olives and fry briefly.

Divide the vegetables over four preheated plates. Then pour a large spoonful of mashed potatoes. Cut the steaks into slices and lay them against them. Spoon the olive gravy over it. Garnish the plate with drops of red and green sauce and a tuft of basil.