John Myers
Contents
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Ingredients
Sauce bernaise:
- 4 Pc. Black peppercorns
- Salt
- 1 Pc. Cloves
- 1 Pc. Bay leaf
- 2 tbsp White wine vinegar
- 200 ml White Burgundy
- 1 bunch Tarragon
- 1 bunch Chervil
- 1 Pc. Onion
- 3 Pc. Eggs
- 250 g Clarified butter
- 1 Pc. Lemon
Beef fillet:
- 5 g Beef fillet
- Pepper
- Salt
- Thyme
- Rosemary
- 2 Pc. Garlic cloves
- Clarified butter
Asparagus:
- 1 kg Asparagus green
- Ginger
- Pumpkin seed oil
- 2 tbsp Sugar
Rosemary Potatoes:
- 2 kg Waxy potatoes
- 1 bunch Rosemary fresh
- Dried rosemary
- Salt
- Olive oil
Instructions
Rosemary Potatoes:
- Divide the potatoes in half and place on a baking sheet. Sprinkle the potato with salt and rosemary.
- Both fresh rosemary and dried rosemary. This enhances the taste when baking.
- Then brush the potatoes with olive oil to prevent the potatoes from drying out during baking. Bake the potatoes for about 35 minutes at 180 ° C.
Sauce bernaise:
- Prepare the stock for the Bernaise sauce. Put the wine and vinegar, clove, bay leaf, salt, peppercorns, stalks of tarragon and chervil and a chopped onion in a saucepan.
- Boil the stock and reduce to about 1/3 of the liquid. Later, heat the brew with the three egg yolks in a water bath and beat until frothy.
- At the same time, heat the warm, clarified butter, after the mass becomes creamy, work in with constant stirring.
- Then stir in the cut fresh tarragon leaves and the chopped chervil (a good handful). Season to taste with salt and a sprinkle of lemon.
Asparagus:
- Clean the green asparagus and prepare them for frying in the pan. Put clarified butter in the frying pan and fry over medium heat.
- Approx. Add 2 tablespoons of the diced ginger after roasting for about 2 minutes. Sprinkle about 2 tablespoons of sugar over the ginger and asparagus and let them caramelize.
- Lower the temperature of the hotplate and season with pumpkin seed oil.
Beef fillet:
- Remove the silver skin from the fillet meat and cut 200 g pieces.
- Sprinkle the meat with salt, pepper and thyme and fry for about 3 to 4 minutes, then turn and fry again for 3 minutes.
- Let the meat rest for about 5 minutes and then pour the stock from the pan over it.
- In the pan, 2 cloves of garlic and two stalks of rosemary are fried together with the meat.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 11gProtein: 1.8gFat: 6.2g
