PREPARATION
- For reduction, pour wine into small pot with rosemary and garlic. Reduce down to 1/3. Set aside.
- For the topping, combine asparagus and red bell pepper in a small bowl. Add zest and juice, salt and pepper and 2 tbs. of E.V.O.O. Set aside.
- To prepare beef tips, toss meat with espresso, shake excess off and leave on a plate. Heat oil in a wide sauté pan. Add beef to it and sear all over to your desired doneness (rare to medium would be best). Season with salt and pepper.
- Put wine a in a sauté pan and bring it to a boil. Add butter a few pieces at a time and shake pan back and forth to incorporate butter and “whip” the sauce.
- Lay sauce on center of the plate, add a few pieces of meat on it and at the end,put the salad on top. Serve.
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