Beef with Parmesan Chips, Asparagus, Beetroot, and Sweet Potato Purée

PREPARING

Steak:

1. Season the steak with salt and pepper. Heat a pan with butter, garlic, and rosemary over medium heat.
2. Cook the steak for 2-3 minutes on each side, depending on your desired doneness. Let it rest for a few minutes.

Vegetables:

1. Steam the carrot and asparagus until tender but still crisp. Slice the beetroot thinly.

Parmesan Chips:

1. Preheat the oven to 180°C. Place small mounds of grated Parmesan on a baking tray lined with parchment paper.
2. Bake for 5-7 minutes until the cheese melts and turns slightly golden. Allow to cool and harden.

Balsamic Sauce:

1. In a small saucepan, heat the balsamic vinegar and honey over low heat until it reduces and thickens.

Sweet Potato Purée:

1. Peel the sweet potatoes, cut them into pieces, and cook in salted water until tender (about 15-20 minutes).
2. Drain the sweet potatoes, then blend them into a smooth purée.
3. Add butter, salt, pepper, and nutmeg. Mix until combined.

Serving:

1. In a lunchbox, place the steak. Add the steamed vegetables, Parmesan chips, and sugar snap pea leaves.
2. Pipe the sweet potato purée using a piping bag. Drizzle a few drops of balsamic sauce over the dish for decoration.