Beef Fillet in Wild Garlic Coating on Sherry Sauce, Chilli Sweet Potato Puree and Green Asparagus

Fillet of beef wrapped in wild garlic

1. Cut the edges off the frozen bread slices. Cut the bread into small cubes and chop with a vegetable chopper. Add the wild garlic in small portions, always adding a little olive oil if necessary until it is a creamy mass. Season to taste with salt and pepper.
2. Sear the beef fillet in clarified butter and spread the wild garlic mixture on the fillet. Cook in a preheated oven at 90 degrees for about 1.5 hours.

Sherry sauce

1. Let the brew sugar caramelize in a saucepan, deglaze with sherry and add the beef stock. Let everything reduce and bind with cold butter before serving.

Chilli sweet potato puree

1. Peel the sweet potatoes and cut into pieces, cut the chilli pepper into small strips. Cook everything in lightly salted water for about 15-20 minutes. When they are done, drain off the cooking water and mash the potatoes. Add the cream and mash until the puree has the desired consistency. Season with salt and pepper and, if necessary, add chilli powder depending on the heat.

Green asparagus

1. Peel the lower ends of the asparagus and then let it cook in boiling salted water with a pinch of sugar for about 5 minutes. Drain the water and drain the asparagus well. Fry lightly on all sides in clarified butter. Put in a baking dish. Sprinkle with Parmesan and put in the oven for the last 20 minutes with the beef fillet.