Almond asparagus with veal fillet

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat 80 g butter with a hand mixer until creamy. Grate 1 tsp lime zest. Squeeze 2-3 teaspoons of juice. Season butter with lime juice and zest, salt and pepper. Place on cling film, form into a roll and chill.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Fry the fillet for 2 minutes on all sides, salt and pepper. Add 1 tablespoon butter and sprinkle the meat with it. Cook the lower third of the fillet on a baking tray in a hot oven at 100 degrees (convection oven not recommended) for about 40 minutes, turning once.

3. 3

   Peel the asparagus, cut off the ends, halve lengthwise and crosswise and cover with a damp cloth. Parsley and tarragon leaves

4. 4

   Heat 2 tablespoons of oil in a large frying pan. Fry the asparagus for 4 minutes until light brown. Add 1 tablespoon butter, sugar and almonds. Fry for 2-3 minutes. Season with salt and remove from heat. Cut lime butter into slices.

5. 5

   Take the fillet out of the oven, wrap it in aluminium foil and let it rest for 5 minutes. Remove meat from foil, turn in herbs and cut into slices. Arrange veal fillet with almond asparagus and lime butter. Boiled potatoes go well with it.