John Myers
Beef Medallions with Asparagus and Green Pepper Hollandaise
The perfect beef medallions with asparagus and green pepper hollandaise recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- 4 Bacon slices
- 0,5 bunch Fresh thyme
- 4 Beef medallions
- Salt and pepper
- 1 tbsp Oil
- 150 g Liquid butter
- 2 Egg yolk
- 3 tbsp Semi-Dry white wine
- 2 tsp Pickled green pepper
- Peel the asparagus and cut off the woody ends. Cook the asparagus in plenty of salted water for 4-5 minutes, then drain and keep warm.
- Spread out the bacon slices on a worktop. Pluck the leaves from the thyme and sprinkle them over the bacon slices. Wrap the bacon slices around the medallions. Secure with toothpicks.
- Put the egg yolk and white wine in a metal bowl and beat until frothy on a hot water bath. Pour in the butter drop by drop while stirring constantly. Season with lemon juice and salt. Coarsely chop the pepper and add.
- Heat the oil in a pan, fry the medallions on each side for about 3 minutes. Remove from the pan and wrap in aluminum foil for 1 minute. Add asparagus to the pan and heat.
- Arrange medallions with asparagus and pepper Hollandaise on a plate and serve.
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