Filet Caprese with asparagus and hollandaise sauce

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Melt the clarified butter. Wash the meat, dab dry. Heat oil in a roasting pan. Fry the meat for 4-5 minutes, turning it over, and take it out. Cut mozzarella into slices. Wash and clean the tomatoes, dab dry and cut into slices. Cut pieces of meat 3-4 times to half. Put 1 slice of mozzarella and 1 slice of tomato into each of the cuts. Season meat with salt and pepper, place on a baking tray. Wash parsley, shake dry. Pluck the leaves from the stalks and chop them, except for something to garnish

2. 2

   Cook the meat in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes in medium heat. Cook the asparagus in plenty of boiling salted water with 2 teaspoons of sugar for 12-15 minutes. Whisk the egg yolks and white wine, season with a little salt and sugar, whip until frothy over a hot water bath. Gradually fold in the liquid clarified butter. Season sauce with sugar, salt and lemon juice, keep warm

3. 3

   Remove the meat, cover with foil and let it rest for about 5 minutes. Take out asparagus and let it drip off. Arrange on plates with sauce and meat. Sprinkle with parsley and garnish. Serve with parsley potatoes