Beef Fillet with Rosemary Potatoes and Snow Peas with Truffle Sauce

First peel the potatoes, cut into 2-3 cm cubes and cook. Then let the potatoes cool down a little. Put together with the torn rosemary sprig, some olive oil and some paprika powder in a coated, deep pan and fry until golden yellow like fried potatoes. Just before the end of the cooking time, add a pinch of salt and pepper.

Wash the beef tenderloin and pat dry. Then sear it in a pan on all sides - cooked or medium, if desired (preferably a little crispy on the outside and medium on the inside). Salt and pepper from a mill and rub some lemon juice on the meat (not too much). Put snow peas in a small saucepan and cook. Salt and pepper to taste.

Preheat the plate (put some water on the plate and put it in the microwave). Spread the snow peas on half of the plate, spread the beef fillet on top. Place the rosemary potatoes on the plate and spread some sauce over the potatoes in a thread-like manner.

Put the egg yolks with 1 tbsp lemon juice, tarragon, mustard, a little salt, sugar and crème fraiche, truffle oil in a tall container and puree until smooth with a cutting stick. Now briefly bring the butter to the boil, slowly pour it into the container while running the cutting stick. Season with salt and pepper.