Beef Fillet with Green Asparagus and Potato Gratin

Beef fillet:

1. Peel and dice the shallots, then preheat the oven to 150 ° C. Now season the beef fillet with salt and pepper and fry it all over with the thyme and rosemary in hot clarified butter.
2. Then take the beef fillet out of the pan, add the shallots to the pan and fry in it. Now sprinkle the sugar over it and lightly caramelize the shallots.
3. Deglaze with port and red wine. Add beef broth and simmer for about 10 minutes.
4. Now cook the beef fillet in the oven on the middle rack for about 30 minutes, turning occasionally. Now pluck the herb leaves and chop finely.
5. Take the cooked fillet out of the oven and roll it in the chopped herbs. Then wrap it in foil and let it rest for 5 minutes.

Potato gratin:

1. Peel and finely dice the garlic cloves, then froth the butter in a pan and add the garlic cubes. Now sauté for 2 minutes without color.
2. Now brush a flat gratin dish with the garlic butter and wash the potatoes thoroughly in a bowl, drain well and peel. Then cut or slice the potatoes thinly and spread them flat in the form in a fan-like manner.
3. Now put the milk and whipped cream in a saucepan and bring to the boil. Season the cream mixture very vigorously with nutmeg and pepper.
4. Then pour the hot cream mixture evenly over the potatoes, grate the Emmental finely and sprinkle evenly on the potato slices.
5. Bake the gratin in the oven preheated to 180 ° C on the middle shelf for 50-60 minutes.

Asparagus:

1. Peel the green asparagus only at the ends and then do not boil it in water as usual, but fry it in the olive oil.
2. Then season with salt and pepper and fry the asparagus until it has got some color.