Fillet steak with asparagus and orange-hollandaise sauce
easy
60 mins
60 mins
Ingredients
- 2 kg white asparagus
- 1 washer (approx. 25 g) White bread
- 2 Shallots
- 3 Stem(s) Thyme
- 1 small organic orange
- 4 discs Parma ham
- 3-4 Tbsp Oil
- 4 Beef fillet steaks (approx. 200 g each; 3-4 cm high)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 200 g Butter
- 3 fresh egg yolks
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Finely crumble the bread. Peel and finely dice shallots. Wash thyme, shake dry and remove the leaves. Orange hot wash, dry and grate the peel finely.
- 2
Squeeze orange.
- 3
Fry the ham in a pan without fat until crispy and take it out. Heat 2 tablespoons of oil in the frying pan. Fry the shallots and breadcrumbs until golden brown. Add thyme. Coarsely crumble the ham, mix in and take it all out.
- 4
Dab meat dry. Heat 1-2 tablespoons of oil in a frying pan. Fry the steaks for 4-5 minutes on each side. Season with salt and pepper, wrap in aluminium foil and leave to rest for about 5 minutes. Meanwhile, cover the asparagus and cook in boiling salted water with 1 tsp. sugar for 12-15 minutes.
- 5
Melt the butter. Mix the egg yolks and 3 tbsp. orange juice in a metal bowl. Whip in a hot water bath until thick and creamy. Gradually fold in the liquid butter in a thin stream. Stir in orange zest.
- 6
Season the hollandaise with salt, pepper, 1 pinch of sugar, some lemon and orange juice.
- 7
Heat the ham mixture briefly in the pan again. Drain the asparagus. Serve with steak and hollandaise sauce, spread the ham mixture over the steaks. Serve with new small roast potatoes. Drink tip: dry white wine, e.g.
- 8
a Chardonnay.
Nutrition Facts
890 kcal
17 g
64 g
54 g
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