-4 beef entrecotes +/- 180 grams each
-sprig fresh thyme
-sprig fresh rosemary
-1 clove garlic
-2 bunches of green asparagus
-1 bag of gourmandine potatoes
-sea salt and pepper
-1 tablespoon of balsamic vinegar
Heat the Big Green Egg at 220 degrees. Cut the gourmandine potatoes into chunks and mix them in a bowl with fresh rosemary, thyme, chopped garlic, olive oil, sea salt and black pepper. Put the mixture into a baking dish and place it for at least 20 minutes in the BGE at 220 degrees and stir every now and then. Also add the vinaigrette, four tablespoons olive oil, 1 tablespoon balsamic vinegar, pinch of coarse sea salt and the chopped shallot. Mix it well! Wash the asparagus, sprinkle them with olive oil and sea salt and grill them on the BGE. Coat the steak with olive oil, salt and pepper, grill them for four minutes on the BGE. Place the steaks on the grill for 1 minute, turn them a quarter and grill for 1 minute. Turn the steaks over and then do the same! This creates a nice pattern on the grill meat. Let the meat rest briefly under aluminum foil.
Cut the meat into fine slices, place them on the plate along with the green asparagus and gourmandine potatoes and sprinkle the meat with balsamic vinegar dressing.