Asparagus with tomato hollandaise sauce
easy
90 mins
90 mins
Ingredients
- 1.5 kg white asparagus
- 750 g new potatoes
- 2 Tomatoes
- 4 small beef fillet steaks; from the narrow end of the fillet
- 7-10 Tbsp cut
- 4 discs Bacon
- 7-10 Tbsp Salt
- 250 g Butter
- 2 Egg Yolk
- 5 TABLESPOONS dry white wine
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Cayenne pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Lemon Pepper
- 1/2 bunch Chervil
- 4 Tomatoes for tomato roses
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash and peel the asparagus and potatoes. Wash, halve and seed the tomatoes. Cut tomato flesh into small cubes. Wrap a slice of bacon around each beef fillet steak and pin it with a wooden skewer.
- 2
Cook potatoes in little boiling salted water for about 20 minutes, asparagus for about 10 minutes. For the tomato and hollandaise sauce, heat butter in a pot and skim. Put the egg yolk and white wine in a metal bowl and place on a hot water bath.
- 3
Beat with a snow knife until frothy. Slowly add butter in small quantities, stirring continuously. Stir in tomato paste and season with salt and cayenne pepper. Heat oil in a pan and fry the steaks on each side for 2-3 minutes.
- 4
Season with salt and pepper. Pluck the chervil leaves from the stalks, except for a little to garnish. Arrange asparagus, steaks and potatoes on plates. Pour some tomato-hollandaise sauce over the asparagus and sprinkle with tomato cubes.
- 5
Sprinkle potatoes with chervil leaves and garnish. If you like, garnish with a tomato rose.
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