John Myers
Gourmet Fillet with Asparagus and New Potatoes
The perfect gourmet fillet with asparagus and new potatoes recipe with a picture and simple step-by-step instructions.
- 2 Packs Gourmet fillet Bordelaise with a spicy herb crust à 400 g
- 2 kg Asparagus
- 2 tbsp Butter
- 2 tsp Salt
- 2 tsp Sugar
- 1 piece Lemon
- 400 g New, small potatoes
- 1 tsp Salt
- 1 tsp Caraway seed
- 4 Discs Lemon
- 4 Stalk Parsley
- Bake gourmet fillets in a preheated oven at 225 ° C for approx. 45 – 50 minutes until golden-brown and cut in half crosswise according to the instructions on the package. Peel the asparagus, cook in water with salt (2 teaspoons), butter (2 teaspoons), sugar (2 teaspoons) and lemon (1 piece) for about 15 minutes and remove (I always use wooden grill tongs.) . Peel and wash the potatoes and cook in water with salt (1 teaspoon salt) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain. Serve gourmet fillet (½ each) with asparagus and new potatoes, each garnished with a lemon wedge and parsley. Serve with the Hollandaise sauce (here: Von Knorr).
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