Asparagus with four sauces and filet medallions

Name: Asparagus with four sauces and filet medallions
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 kg white asparagus; 2 Eggs (size M); 200 g Tomatoes; 3-4 Stem(s) fresh thyme; 1/2 Pot of chervil; 1/2 bunch Chives and tarragon; 1-2 (approx. 60 g) Spring onions; 2 discs Cooked ham (80-100 g); 5 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Sugar; 7-9 TABLESPOONS Oil; 1 (approx. 300 g) Pork tenderloin; 1 (approx. 300 g) Turkey filet; 90-100 g Butter; 50 g Flour; 500 ml Milk; 1-2 TEASPOONS Instant vegetable stock; 2 Egg yolk (size M); 30-40 g grated, medieval Gouda cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 kg white asparagus
2 Eggs (size M)
200 g Tomatoes
3-4 Stem(s) fresh thyme
1/2 Pot of chervil
1/2 bunch Chives and tarragon
1-2 (approx. 60 g) Spring onions
2 discs Cooked ham (80-100 g)
5 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Sugar
7-9 TABLESPOONS Oil
1 (approx. 300 g) Pork tenderloin
1 (approx. 300 g) Turkey filet
90-100 g Butter
50 g Flour
500 ml Milk
1-2 TEASPOONS Instant vegetable stock
2 Egg yolk (size M)
30-40 g grated, medieval Gouda cheese

Directions

1
Wash the asparagus, drain well and peel. Wrap in a damp cloth and keep cool. Bring asparagus peel and 3/4 -1 litre of cold water to the boil in a pot and simmer for about 10 minutes.
2
Pour asparagus stock through a sieve, measure 1/2 litre. Pierce the eggs and boil them in plenty of boiling water for about 10 minutes until hard. Quench cold and let cool down. Wash tomatoes, carve them crosswise and pour boiling water over them.
3
Leave for about 1 minute, rinse with cold water and remove the skin. Cut the tomatoes into quarters, remove the seeds and cut the flesh into fine cubes. Wash the herbs and dab dry.
4
Pluck the thyme leaves and put them aside. Finely chop the remaining herbs, except for a little for garnishing. Clean and wash spring onion and cut into fine rings. Cut ham into fine strips.
5
Peel and chop the eggs. Mix vinegar, mustard, some salt, pepper and sugar. Add 5-6 tablespoons of oil. Stir in eggs and spring onions. Wash pork and turkey fillets, dab dry and cut into medallions.
6
For the warm sauces, heat 50 g butter in a saucepan and sauté the flour while stirring. Add asparagus stock and 450 ml milk while stirring, bring to the boil and simmer for about 5 minutes. Bring a large pot of salted water, 1 teaspoon of sugar and 10 g of butter to the boil, add the asparagus.
7
Cover and cook over medium heat for 15-20 minutes. Season béchamel sauce with stock, a little salt and pepper. Mix the egg yolks and 50 ml milk and stir into the hot sauce. Do not let it boil any more! Cut the sauce in thirds.
8
Stir into 1/3 cheese and melt. Add ham and keep warm. Stir tomatoes and thyme into the second third, except for a little for sprinkling, and keep warm as well. Remove some of the chopped herbs.
9
Stir the rest into the remaining third of the sauce. Heat 2-3 tablespoons of oil in a frying pan and fry the medallions for about 4 minutes, turning them over. Season with salt and pepper. Melt 30-40 g butter in a small pot.
10
Arrange the four sauces in small bowls, sprinkle with the remaining ingredients and garnish. Drain the asparagus well and arrange on a large plate together with the medallions. Pour melted butter over the asparagus and garnish with fresh herbs.
11
Serve with the sauces. New potatoes taste good with it.