Cut the entrecôte into four steaks.

Cut off approx. 4 cm of the bottom ends of the asparagus stalks.

Cut the Malax Loaf slices lengthwise into 3 pieces.

Grill the steaks and asparagus and season with salt and pepper.

Sprinkle the Malax Loaf slices with garlic oil and grill quickly.

Place the asparagus and Malax Loaf slices on top of the steaks.

Serve with herb butter or béarnaise sauce.