500 g of yearling beef entrecote.

½ packet of thick, natural green asparagus.

½ kilo of potatoes.

1 tablespoon of butter.

1 tablespoon of cooking cream.

1 tablespoon fine salt.

Coarse salt.

Ground black pepper.

2 tablespoons of GUAiNOS Wine Jam.

2 tablespoons GUAiNOS Extra Virgin Olive Oil flavoured with White Truffle.


  • Bring the meat out of the fridge one hour before cooking.
  • Peel the potatoes, cut them into thick slices and boil them in a pot with salt.
  • Once boiled, mash them in a potato masher, add the butter and cream and mix with a wooden paddle until you obtain a smooth, firm puree.
  • Place a tea towel over the pot where the puree is and put the lid on top of the towel. That way it will keep its texture. Set aside.
  • Clean the asparagus, cut off the hard part of the stalk and set aside.
  • In a frying pan put a spoonful of GUAiNOS Extra Virgin Olive Oil Aromatized with White Truffle, and once hot, add the whole asparagus, sauté until golden brown. Remove from the heat and set aside.
  • Do not salt the entrecote before cooking. Dry it very well with kitchen paper and set aside.
  • On the griddle, add a tablespoon of GUAiNOS Extra Virgin Olive Oil Aromatized with White Truffle, and spread it with a kitchen brush, but only in the area where the entrecote will be grilled. Heat over high heat.
  • Place the entrecote on the griddle with your hands. To turn it over, do not prick it with a fork, this way it will not lose its juices, use a spatula or a kitchen tong.
  • Once grilled to your liking, sprinkle with pepper to taste.

  • Place the mashed potatoes on a shallow plate and form a bed to receive the entrecote.
  • On top of the mashed potatoes, place the entrecote that has been cooked on the griddle. It is sure to release some of its juices, but they will drip onto the mashed potatoes.
  • Sprinkle a few grains of salt to taste.
  • Top the meat with the GUAiNOS Wine Jam.
  • On one side of the purée, place the garnish of sautéed asparagus.