Rindersteak mit Spargel und Ofenkartoffeln

Zubereitung

1. Heat the oven to 210 °C. Cut the potatoes into wedges, toss with half the olive oil, salt and rosemary and roast for 25 minutes.
2. Add the asparagus and cherry tomatoes to the tray for the last 10 minutes.
3. Take the steak out of the fridge 15 minutes ahead, season and sear in a very hot pan with the rest of the oil for 2–3 minutes on each side.
4. Rest the steak for 5 minutes, slice and serve with the vegetables and potatoes.