Woo the One You Love Feast: Lavender, Garlic & Herb Top Sirloin Steak, Asparagus, Roasted Potatoes with Strawberry Crepes for Dessert!
- Top Sirloin Steak - Salted
- Butter - A Pat
- Lavender - 1 tsp, chopped
- Garlic - 2 tsp, crushed
- Tarragon (opt) - 2 tsp
- Rosemary (opt) - 2 tsp
- Asparagus - Trimmed
- Garlic - 2 cloves, sliced thin
- Lemon - a squeeze
- Potatoes -
- Butter - A pat
- Eggs - 2
- Milk - 1 cup
- Flour - 2/3 cup
- Salt - a pinch
- Vegetable Oil - 1 1/2 tsp
- Strawberries - 1 cup, sliced
- Lavender - 1/2 tsp
- Sugar - 2 tbls
- Jam (opt) - 1/4 cup
- Grand Marnier or brandy (opt) - 3 tbls
- Ricotta, Whipped Cream, Cream Cheese, or Yogurt -
- Preheat oven to 400F.
- In a small bowl, combine the chopped herbs, garlic and softened butter. Tenderly rub this mixture into your salted, room temperature steak. Set aside.
- Sprinkle sliced strawberries with sugar, lavender and liquor (if using). Allow to macerate in the fridge. Make your crepe batter: In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Set prepped asparagus spears on a sheet of foil. Drizzle with olive oil and sprinkle lightly with salt. Toss potatoes with olive oil, salt and rosemary (if using) -- chop your potatoes into 1/4s (unless they are quite small). Lay out on another sheet of foil. Place both sheets of foil on a pan. All veggies should be in a single layer, uncovered and separate. Roast asparagus for about 10 minutes. Spears should be starting to crisp at the heads but still be bright green and tender crisp. Give them a squeeze of lemon once you remove them from the oven. Depending on their size, the potatoes will take between 20-30 minutes. Once they are fork tender, toss them with some fresh herbs and a small pat of softened butter.
- Heat up your favorite skillet til hot, bearing in mind that pastured meats don’t need to be cooked at such high temperatures as conventional meats. Drizzle a teaspoon of olive oil and a little butter into the pan (after it is hot). Sear your fillet for a few minutes on each side, depending on how you like it and how thin the filet is. Remove from pan and allow to rest for about 5 minutes, if you can wait!
- For the crepes, melt a little butter into the pan, pour in batter (about a 1⁄4 cup) and swirl the pan around to coat the bottom. Cook for about 30 seconds and then flip carefully with a flat spatula. The crepe will be done after 10 seconds. For toppings/fillings: jam or whipped cream on the inside, macerated strawberries or warm honey on top. A simple squeeze of lemon and a sprinkling of sugar. Yum!
/Narrative Food https://blog.narrativefood.com/