Oven medallions with asparagus parcels

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cut the stalks in half crosswise and cook them in 1⁄2 l boiling salted water covered with 1 teaspoon sugar for 10-12 minutes until al dente. Drain the asparagus, while doing so collect 1⁄4 l boiling water and put it in a cool place.

2. 2

   Halve the bacon slices lengthwise and wrap 1 piece of bacon around 3 asparagus spears. If necessary, fix with wooden skewers.

3. 3

   Dab the meat dry and cut it diagonally into 8 oblong medallions. Heat oil in a pan. Brown the meat in it in portions on each side. Season with salt and pepper and place in one large or two smaller casserole dishes.

4. 4

   Carefully fry the asparagus bundles all around in hot frying fat. Place on the medallions and remove the wooden skewers.

5. 5

   Wash herbs, shake dry, pluck leaves and chop finely. Mix sauce powder and cold asparagus stock and bring to the boil. Beat the butter in pieces.

6. 6

   As soon as the butter has melted, remove the pot from the stove. Stir in the crème fraîche and herbs. Season with pepper, pour over the medallions and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

7. 7

   manufacturer) 15-20 minutes gratinated. Mashed potatoes taste good with it. Drink tip: dry white wine, for example a Bordeaux.

Nutrition Facts

KCAL
680 kcal

CARBS
9 g

FATS
51 g

PROTEINS
42 g