John Myers
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Asparagus with Beef Fillet and Potato Mushrooms
The perfect asparagus with beef fillet and potato mushrooms recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1 kg Asparagus (here: Nienburger!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Beef fillet:
- 2 Slices of beef fillet à 125 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Oil
- 1 tbsp Butterfat
Potato mushrooms:
- 4 Waxy potatoes approx. 400 g (4 potato mushrooms 250 g)
- 1 tsp Salt
Serving / garnishing:
- 100 ml Liquid butter
- 2 Half tomatoes
- 2 Discs Lemon
Asparagus:
- Peel the asparagus and cook in salted water (1 teaspoon) with sugar (1 teaspoon), butter (1 tbsp) and a piece of lemon for approx. 7 – 8 minutes until al dente and remove. Add the asparagus peels / sections for an asparagus cream soup, boil out and drain.
Beef fillet:
- Wash the beef fillet, pat dry with kitchen paper, flatten it a little with the heel of your hand, season with salt and pepper on both sides and place in a pan with hot oil (2 tbsp) and butterfat (1 tbsp) for 2 – 3 minutes on both sides -ten sauté. Close with the lid, turn off the stove and let everything cook / steep for approx. 5 – 7 minutes. Drizzle with the gravy to serve.
Potato mushrooms:
- Peel and wash the potatoes, shape into potato mushrooms with the apple cutter and knife, cook in salted water (1 teaspoon salt) for about 20 minutes and remove with the ladle.
Serving / garnishing:
- Serve asparagus with beef fillet and potato mushrooms, drizzled with melted butter and garnished with a tomato half and lemon wedge.
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