Stringberg Steak with Red Wine Sauce, Asparagus Herb Patties and Bearnaise Sauce

First I prepare the paste for the Stringberg steaks. Peel and chop the onions and garlic. Then heat some butter in a saucepan, stir in the onions and garlic briefly, deglaze with the cream and simmer well. When it has boiled down well, add breadcrumbs, Parmesan, coarse mustard and hot mustard and stir. Season to taste with salt, lemon juice and parsley. The whole thing should then result in a paste that we then spread on the steaks.

Now I put a large saucepan with water, add salt, 2 bay leaves and a little zirtone juice. Peel the asparagus and add to the saucepan and cook until cooked.

Then I prepare the red wine sauce to make 1 packet of vanilla sugar and 50 g of sugar in a saucepan, caramelize, deglaze with the red wine, add the balsamic vinegar. Season with the juniper berries, cloves and bay leaves, salt and pepper. Now we let the whole boil down to 1/ Because we add butter little by little. Simmer on a low heat

Kräuterflädle, flour, salt, eggs and milk into a liquid dough. Then add the finely chopped herbs and bake in the pan.

Fry the steaks briefly on both sides in the pan. Put salt and pepper on a baking sheet. Then spread the paste on it and fully cook in the oven at 80 ° degrees top heat.

And now let's make the Bearnaise sauce. Put the pot with the white wine, the tarragon vinegar, the 2 finely chopped shallots and the sprigs of tarragon and chervil on the stove, let it boil down and let it cool down briefly. Melt the butter slowly in a saucepan. Mix the egg yolk with the cooled reduction and whisk on a water bath 80 ° with a whisk until a thick, fine-pored mass is formed. Pour the butter first drop by drop and then slowly pour into the egg yolk mixture. Finely chop the chervil and tarragon and add. Season to taste with salt and pepper. Keep warm at 50 ° degrees. Now it can be served.