John Myers
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Gourmet Fillet with Asparagus and Potatoes
The perfect gourmet fillet with asparagus and potatoes recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 2 Packs Gourmet filet Bordelaise with a spicy crust / frozen 400 g each
Asparagus:
- 1200 g Fresh asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Potatoes:
- 800 g Small, waxy potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 200 g Liquid butter
- 1 packet Bearnaise sauce 250 ml
- 4 Strawberries
- 4 Stalk Maggi herb
Gourmet fillet:
- Bake the gourmet fillets in the oven until golden-brown according to the instructions on the package, remove and cut in half.
Asparagus:
- Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for approx. 6 – 8 minutes until al dente and remove.
Potatoes:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve each ½ gourmet fillet with asparagus and potatoes, each garnished with 2 strawberry halves and Maggi cabbage. Add liquid butter and bearnaise sauce.
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