Sirloin with herb hollandaise sauce

Name: Sirloin with herb hollandaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 400 g cherry or small tomato; 2 Pork fillets (approx. 350 g each); 2 TABLESPOONS Oil, salt, pepper, sugar,; 1/2 Potty/bunch of chervil; 1/2 bunch Chives; 1 Bag "Preparation for Sauce Hollandaise"; 125 g Butter; 1-2 TABLESPOONS Lemon juice or white wine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
400 g cherry or small tomato
2 Pork fillets (approx. 350 g each)
2 TABLESPOONS Oil, salt, pepper, sugar,
1/2 Potty/bunch of chervil
1/2 bunch Chives
1 Bag "Preparation for Sauce Hollandaise"
125 g Butter
1-2 TABLESPOONS Lemon juice or white wine

Directions

1
Wash the asparagus and cut the ends off generously. Wash the tomatoes and cut in half or quarters
2
Dab the meat dry. Fry well all around in hot oil. Season with salt and pepper and continue to fry over a medium heat for 10-15 minutes. Cook the asparagus in 1/4 l boiling, slightly salted water with a little sugar for about 8 minutes.
3
Wash, pluck or finely chop the herbs. Keep meat warm. Steam tomatoes briefly in the frying fat. Season with salt and pepper
4
Stir the sauce powder into 150 ml cold water or asparagus stock (then keep the asparagus warm) and bring to the boil while stirring. Beat butter in pieces over low heat until melted. Stir in herbs. Season to taste with lemon juice
5
Lift out the asparagus. Cut the meat open and arrange everything. Boiled potatoes or hash browns taste good with it