Beef Fillet with Green Asparagus, Rosemary Potatoes and Bernaise Sauce

Rosemary Potatoes:

1. Divide the potatoes in half and place on a baking sheet. Sprinkle the potato with salt and rosemary.
2. Both fresh rosemary and dried rosemary. This enhances the taste when baking.
3. 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:

1. 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.
2. 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.
3. At the same time, heat the warm, clarified butter, after the mass becomes creamy, work in with constant stirring.
4. 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:

1. Clean the green asparagus and prepare them for frying in the pan. Put clarified butter in the frying pan and fry over medium heat.
2. 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.
3. Lower the temperature of the hotplate and season with pumpkin seed oil.

Beef fillet:

1. Remove the silver skin from the fillet meat and cut 200 g pieces.
2. Sprinkle the meat with salt, pepper and thyme and fry for about 3 to 4 minutes, then turn and fry again for 3 minutes.
3. Let the meat rest for about 5 minutes and then pour the stock from the pan over it.
4. In the pan, 2 cloves of garlic and two stalks of rosemary are fried together with the meat.