Baked Veal Fillet on Asparagus Braised in Chervil and Sesame Potatoes

For the veal fillet:

1. Parry the veal fillet. Use the fillet center piece and cut into tournedos approx. 4 cm thick and then press lightly. Then lightly salt and pepper.
2. Then lightly flour the tournedos, then pull them through the beaten egg and bread them with the breading of crushed cornflakes and breadcrumbs. Put a lot of clarified butter in the pan. Let it get hot and bake the fillet on each side for about two minutes until golden.
3. Allow to drain on kitchen paper, let it steep and then bake in the hot oven for approx. 180 gr. For approx. 7 minutes. The core temperature in the meat should be around 70 degrees.

For the asparagus:

1. Heat water in a large saucepan. Add a good amount of salt, a good amount of sugar, 50 grams of butter and lemon juice. The water should have a sweet and sour taste. Bring the water to the boil and add the asparagus stalks. Cook the asparagus for about 7 minutes and then remove.
2. Prepare a refractory mold. Line this with aluminum foil. Put 100 g of butter flakes on the foil. A handful of fresh chervil on top. Place the asparagus on top. Pierce the asparagus lightly with a fork and lightly season with salt and pepper. Then again 100gr. Add butter and a handful of chervil. Close the aluminum foil over it and place in the oven for 20 minutes. The asparagus is then still firm to the bite and this should also be.

For the sesame potatoes:

1. Wash medium-sized young potatoes and cut in half with the skin on. Lightly salt the cut surfaces and dab in the sesame seeds. Drizzle a pan with oil. Place the potatoes with the cut surface facing down and bake for 20 minutes at 180 ° C.