Blanched Asparagus

  1. Bring a medium sized pot of salted water to a boil.
  2. Fill a large bowl, big enough to contain the cooked asparagus, with ice water.
  3. Snap each asparagus stem where it breaks naturally and then using a paring knife even the spears so they are of equal length.
  4. Starting from just below the tip, with a vegetable peeler, carefully pare away the fibrous outer skin of the asparagus spears, revealing the tender stalks.
  5. Place the cut and peeled asparagus spears in the boiling water and blanch for 30 seconds.
  6. Drain and place the asparagus in the reserved ice bath.
  7. Remove asparagus from the ice water and place on a tray lined with paper toweling. Chill the asparagus until ready to grill.
  8. Just before serving, grill the asparagus over an open flame.
  9. Keep grilled asparagus spears warm and proceed to assemble the dish.

Bearnaise Sauce

  1. Heat the oil in a medium size sauce pan.
  2. Finely mince the shallots and add them to the pan. Sauté until the shallots are translucent.
  3. Deglaze with the red wine vinegar. Stir until the vinegar has evaporated by half.
  4. Add the water and the cashew milk and bring to a boil.
  5. Reduce the heat to a simmer and add the tarragon oil and black salt. Season with additional kosher salt and black pepper, to taste. Whisk until the sauce thickens.
  6. Keep warm until ready for assembly.

Redefine Lamb Flank:

  1. Remove the defrosted Redefine Lamb Flank from the package.
  2. Slice the Redefine Lamb Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.

Dish assembly:

  1. Warm a serving plate.
  2. Place a dollop of sauce on the warmed plate and arrange the Redefine Lamb Flank slices on top. Drizzle with additional sauce.
  3. Attractively place the asparagus alongside the Redefine Lamb Flank.
  4. Sprinkle the Redefine Lamb Flank with olive oil, salt and pepper.
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Blanched Asparagus:

500g (18 oz) white asparagus (you may also use green)

Bearnaise Sauce:

125g (22 oz) shallots

30g (2 tbsps.) canola oil or other neutral oil

17g (3 ¼ tsps.) red wine vinegar

200g (7 oz) cashew milk

175g (6 ¼ fl. oz) water

15g (1 tbsp) tarragon oil

0.1g (a pinch) black lava salt

salt, to taste

freshly ground black pepper, to taste