Tournedos with green and white asparagus
easy
45 mins
45 mins
Ingredients
- 500 g whiter and greener
- 7-10 Tbsp Asparagus
- 7-10 Tbsp Salt
- 4 Fillet steaks of beef
- 7-10 Tbsp (about 150 g)
- 4 discs Bacon
- 15 g clarified butter
- 7-10 Tbsp green coarsely crushed
- 7-10 Tbsp Pepper
- 1 package (30 g) Sauce
- 7-10 Tbsp Hollandaise sauce
- 125 g Butter
- 1-2 TEASPOONS Lemon juice
- 1 collar Chervil
- 7-10 Tbsp Lemon
Directions
- 1
Peel the white asparagus and cut off the woody ends. Wash the green asparagus, possibly peel the lower third thinly, cut off the woody end. Cook white asparagus in boiling salted water for about 15 minutes.
- 2
After 5 minutes add the green asparagus. Wrap each steak with a slice of bacon and pin it. Heat clarified butter in a pan and fry the steaks for 8-10 minutes, turning occasionally.
- 3
Season with salt and green pepper. For the hollandaise, heat 1/8 litre water, stir in the contents of the packet and bring to the boil. Stir in cold butter little by little. Season to taste with lemon juice. Wash, chop and stir in the chervil.
- 4
Drain the asparagus and arrange on a plate with the tournedos. Serve with hollandaise and garnish with lemon and chervil. Boiled potatoes taste good with it.
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