Asparagus plate with fillet tip cream
easy
45 mins
45 mins
Ingredients
- 600 g small new potatoes
- 7-10 Tbsp Salt
- 1 kg Asparagus
- 1 TABLESPOON Sugar
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Butter or margarine
- 200 g Pork tenderloin tips
- 250 g Chicken filet
- 150 g Fillet of beef tips
- 1 medium onion
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper from the mill
- 100 ml White wine
- 200 ml Roast stock (glass)
- 200 g Whipped cream
- 1 TABLESPOON sauce thickener
- 1/2 bunch Chervil
- 7-10 Tbsp Diced tomatoes
Directions
- 1
Scrape off the potatoes with a small kitchen knife, wash and cook in boiling salted water for about 15 minutes. In the meantime, peel the asparagus and cut off the woody ends. Bring water to the boil, season with salt, sugar and nutmeg and add 1 tablespoon of fat. Cook the asparagus for about 15 minutes. Wash pork, chicken and beef fillets, dab dry and cut into medium-sized cubes. Peel and finely dice the onion.
- 2
Heat the oil in a pan and fry the fillet cubes in it all around for about 1 minute. Remove and keep warm. Season with salt and pepper. Sauté the onion in the cooking fat and deglaze with white wine. Add roast stock and cream. Bring to the boil, stir in sauce thickener and season with salt and pepper. Wash the chervil, dab dry and pluck except for something to garnish. Drain the potatoes. Heat the remaining fat in a pan and toss the potatoes. Add chervil, season with salt and pepper. Heat the fillet cubes in the hot sauce for about 3 minutes.
- 3
Bring to the boil, stir in sauce thickener and season with salt and pepper. Wash the chervil, dab dry and pluck except for something to garnish. Drain the potatoes. Heat the remaining fat in a pan and toss the potatoes. Add chervil, season with salt and pepper. Heat the fillet cubes in the hot sauce for about 3 minutes. Arrange asparagus with tenderloin tip cream and new potatoes on a plate. Garnish with remaining chervil and sprinkle with tomato cubes as desired
Nutrition Facts
570 kcal
31 g
28 g
41 g
More Delicious Recipes
