Fillet tips with asparagus ragout

Name: Fillet tips with asparagus ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 1/2 package (225 g) frozen peas; 4 small tomatoes; 400 g Pork tenderloin tips; 1 Onion; 1 TABLESPOON Oil; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 2 Egg Yolk; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1 Pot of chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
1/2 package (225 g) frozen peas
4 small tomatoes
400 g Pork tenderloin tips
1 Onion
1 TABLESPOON Oil
30 g Butter or margarine
30 g Flour
100 g Whipped cream
2 Egg Yolk
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1 Pot of chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water for about 15 minutes. Drain and cut into small pieces. Drain the asparagus peel in the asparagus stock for about 15 minutes, catch the stock. Defrost the peas.
2
Wash the tomatoes, quarter them, remove the seeds and cut them into slices. Wash the tips of the fillet, dab dry and cut into small pieces. Peel onion and chop finely. Fry onion and meat in hot oil, turning. Deglaze with 3/4 litre asparagus stock and bring to the boil. Knead fat and flour and thicken the sauce. Warm the asparagus, peas and tomatoes. Whisk cream and egg yolk, stir into the ragout and do not let it boil. Season to taste with salt, pepper and lemon juice.
3
Knead fat and flour and thicken the sauce. Warm the asparagus, peas and tomatoes. Whisk cream and egg yolk, stir into the ragout and do not let it boil. Season to taste with salt, pepper and lemon juice. Serve sprinkled with chervil leaves. Serve with croquettes
4
Preparation time approx. 1 hour