Beef Fillet with Burgundy Sauce, Potato Gratin and Grilled Asparagus

Drizzle the beef fillets with olive oil, put on the garlic leaves and sprinkle with rosemary, seal in and set aside for the sous vide.

Cut the potatoes into slices, place them in a bowl and cover with the fried ham slice by slice. Spread the finely chopped leek slices over it and then pour the sauce over it and spread the cheese on top.

Roast the meat bones, add the root vegetables and roast with them. Then stir in the tomato paste and then top up with burgundy and vegetable stock and simmer for about 7 hours. Put everything through a fine sieve and season with a little salt if necessary.

Reduce the ingredients for the potato gratin and pour over the gratin. Sprinkle the cheese on top and bake at 150 degrees for 30 minutes.

Simmer the asparagus in salted water for 4 minutes. Drain and set aside. Beat the egg with a little water and use flour to make a thick dough.

Roll 3 sticks of green and 2 sticks of white asparagus on top of the bacon and gouda sticks underneath. Then coat the lower parts with the dough and then dip them in breadcrumbs. Drizzle the grilled steak platter with butter, sprinkle the asparagus with flakes of butter and grill for about 2 minutes.

Remove the beef fillet from the sous vide cooked at 51 degrees for 1 1/2 hours, remove the spices, fry on both sides, season with salt, pepper and serve on a warmed plate on a saucepan.