Roast beef pink with asparagus and early potatoes
easy
45 mins
45 mins
Ingredients
- 500 g Roast beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS coarse-grained mustard
- 400 g young potatoes
- 800 g white asparagus
- 7-10 Tbsp Sugar
- 1 TABLESPOON Lemon juice
- 1 TEASPOON Butter
- 7-10 Tbsp some chive rolls
- 1 TABLESPOON Oil
- 1 TABLESPOON Caraway seeds
- 7-10 Tbsp For the sauce Hollandaise
- 150 g Butter
- 3 Egg Yolk
- 3 TABLESPOONS White wine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Worcester sauce
Directions
- 1
Wash the meat and dab dry. Rub with salt and pepper. Brush with mustard and place on a fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes.
- 2
Wash the potatoes and cook in boiling water for about 20 minutes. Peel the asparagus and cut off the woody ends. Boil up plenty of water with a little salt, sugar, lemon juice and butter. Add the asparagus and cook in lightly boiling water for 15-20 minutes.
- 3
Drain the potatoes, rinse with cold water and peel. Wash the chives, dab dry and cut into small rolls. Heat oil. Briefly toss potatoes, chives and caraway seeds in the oil. Season with salt.
- 4
Drain the asparagus and let it drain. In the meantime, melt butter for the sauce and let it cool down a little. Beat the egg yolks and white wine in a bain-marie until fluffy. Slowly beat in the liquid butter.
- 5
Season the sauce with salt, pepper, lemon juice and Worcester sauce. Cut the meat open and arrange on a plate with the asparagus and potatoes. Add the sauce.
Nutrition Facts
1260 kcal
31 g
92 g
72 g
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