Ingrediente:

-          1 legatura sparanghel;

-          4 bucati muschi de vita;

-          100 grame unt;

-          100 mL lapte;

-          ½ capatana de usturoi;

-          1 ceapa mica;

-          4 cartofi;

-          100 mL ulei;

-          70 grame pasta de tomate;

-          1 varf de cutit nucsoara;

-          rozmarin;

-          sare;

-          piper.

Timp de preparare: 50 minute

Portii: 2

Mod de preparare:

Sparanghelul se spala si se indeparteaza partea fibroasa (de la cotor). Intr-o oala se pune apa cu putina sare si se lasa pana fierbe. Cand apa fierbe se introduce sparanghelul si se lasa la fiert 4-5 minute. Dupa ce a fiert se scoate si se pune pe o farfurie. Intr-o tigaie se pun 2 linguri de ulei si 50 grame de unt. Cand untul s-a topit se pune sparanghelul. Se adauga sare, piper si 2 catei de usturoi (dati prin presa). Sparanghelul se lasa aproximativ 3 minute si dupa poate fi scos si pus pe o farfurie.

Intr-o tigaie se adauga 2 linguri de ulei peste care se pune ceapa taiata marunt. Cand ceapa a inceput sa devina aurie, se toarna o cana cu apa. Adaugati pasta de tomate, sare, piper si 3 catei de usturoi (dati prin presa). Se amesteca totul cu o lingura pana se omogenizeaza. Peste sos se pun bucatile de carne. Tigaia se acopera cu un capac si se lasa la foc mediu. Din cand in cand intoarceti bucatile de carne. Lasati totul sa fiarba pana cand sosul scade si se ingroasa. Cand carnea este bine facuta puteti opri focul.

Cartofii se curata de coaja si se spala. Intr-o oala adaugati apa rece cat sa acopere cartofii. Adaugati ½ lingurita de sare. Lasati cartofii sa fiarba pana cand sunt bine patrunsi cu o furculita. Scurgeti apa de la cartofi. Cartofii se dau prin presa pentru cartofi. Separat intr-o oala puneti la fiert: laptele, rozmarinul, nucsoara si usturoiul dat prin presa. Lasati pe foc pana cand laptele incepe sa fiarba. Pentru a elimina rozmarinul si usturoiul, scurgeti laptele printr-o sita. Peste cartofii dati prin presa se va adauga: untul care este moale, laptele, sare si piper. Mixati totul cu un tel pana cand piureul capata o textura cremoasa.

Bon Appétit!

Ingredients:

• 1 bunch of asparagus;

• 4 pieces of beef tenderloin;

• 100 grams of butter;

• 100 mL of milk;

• ½ garlic bulb;

• 1 small onion;

• 4 potatoes;

• 100 mL of oil;

• 70 grams of tomato paste;

• a pinch of nutmeg;

• rosemary;

• salt;

• pepper.

Preparation time: 50 minutes

Servings: 2

Method of preparation:

Asparagus:

Wash the asparagus and remove the fibrous ends (from the base). In a pot, bring salted water to a boil. Once boiling, add the asparagus and cook for 4-5 minutes. Remove the asparagus and place it on a plate. In a pan, heat 2 tablespoons of oil and 50 grams of butter. Once the butter has melted, add the asparagus. Season with salt, pepper, and 2 pressed garlic cloves. Sauté the asparagus for approximately 3 minutes, then transfer it to a plate.

Beef tenderloin:

In a pan, heat 2 tablespoons of oil and sauté the finely chopped onion. Once the onion turns golden, pour in a cup of water. Add the tomato paste, salt, pepper, and 3 pressed garlic cloves. Stir everything until the sauce is smooth. Place the beef tenderloin pieces in the sauce. Cover the pan with a lid and cook on medium heat. Turn the meat occasionally. Let it cook until the sauce reduces and thickens. When the meat is fully cooked, remove it from the heat.

Mashed potatoes:

Peel and wash the potatoes. Place them in a pot and cover with cold water. Add ½ teaspoon of salt. Boil the potatoes until they are fork-tender. Drain the water and mash the potatoes using a potato masher. In a separate pot, bring the milk, rosemary, nutmeg, and pressed garlic to a boil. Strain the milk through a sieve to remove the rosemary and garlic. Add the soft butter, the strained milk, salt, and pepper to the mashed potatoes. Mix everything with a whisk until the mashed potatoes achieve a creamy texture.

Serve the beef tenderloin on a bed of asparagus alongside the creamy mashed potatoes.

Bon Appétit!