Asparagus with two sauces & turkey steaks
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp 750 g-1 kg small new potatoes
- 1.5-2 kg white asparagus
- 8 Turkey medallions (approx. 60 g each)
- 8 discs Bacon
- 7-10 Tbsp salt, 1 pinch of sugar, pepper
- 1 TABLESPOON clarified butter
- 4 Egg yolk (Gr. M)
- 250 g Whipped cream
- 30 g cold butter
- 2 TEASPOONS medium hot mustard
- 7-10 Tbsp grated rind and juice
- 7-10 Tbsp of 1/2 untreated orange
- 7-10 Tbsp Chervil or parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Brush the potatoes vigorously under cold water. Wash and peel the asparagus and cut off the woody ends. Wash the meat, pat dry and wrap with bacon. Possibly get stuck
- 2
Cover the potatoes and cook for about 20 minutes. Quench and let cool. Meanwhile, cook the asparagus in boiling, lightly salted water, covered with sugar, for 15-20 minutes
- 3
Heat clarified butter in a coated pan. Fry the medallions for 4-5 minutes on each side. Season with salt and pepper. Remove and keep warm. Fry the potatoes in cooking fat, turning them golden brown and then salt them.
- 4
In the meantime, whisk the egg yolks, cream and 1 pinch of salt with the whisk of the hand mixer in a hot water bath for 6-8 minutes until creamy. Divide the sauce into 2 portions. Whip under one half of the butter in pieces. Season to taste with mustard, salt and pepper. Season the remaining sauce with orange peel and orange juice
- 5
Wash and pluck the chervil. Arrange meat, asparagus, potatoes and sauces. Sprinkle chervil on top
Nutrition Facts
710 kcal
31 g
43 g
45 g
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