Asparagus, basil-hollandaise and ostrich medallions

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the asparagus, cut off the woody ends. Bring plenty of water with 10 g butter, salt and sugar to the boil. Add the asparagus spears and cook over medium heat for about 20 minutes

2. 2

   Meanwhile cut the meat into 8 medallions of the same size. Wrap a slice of bacon around each medallion and tie it with kitchen string. Fry the medallions in hot oil while turning for 10-15 minutes. Season with salt and steak pepper

3. 3

   Heat 1/8 litre water, stir in sauce powder with a whisk and bring to the boil. Cut the rest of the butter into pieces and stir into the sauce bit by bit. Pluck off basil leaves. Cut half into strips and stir into the sauce. Drain the asparagus and let it drain well. Serve with the hollandaise sauce and two medallions each on preheated plates. Sprinkle with remaining basil leaves. Boiled potatoes taste good with it

Nutrition Facts

KCAL
670 kcal

CARBS
11 g

FATS
45 g

PROTEINS
52 g