Bring the cream and pressed garlic clove to the boil in a saucepan. Season with salt, nutmeg and pepper.

Wash, peel and thinly slice the potatoes. Pour these into the hot liquid, mix well and pour into a suitable casserole dish. Cook in a preheated oven for about 45 minutes at 170 degrees Celsius until golden yellow. Put the Parmesan on top for the last 5 minutes.

Clean and peel the asparagus. Cook in a saucepan with sugar and salt for about 20 to 25 minutes.

Clarify the butter, i.e. heat it in a saucepan until it is liquid, then pass it through a sieve with a kitchen towel and thus remove the whey.

Heat white wine, bay leaf, shallot in large pieces, pepper and salt in a saucepan and reduce a little. Beat the reduction with the egg yolks on the water bath until frothy / creamy. Be careful not to be too hot, otherwise there will be scrambled eggs! Now slowly add the butter, stirring constantly. Season again to taste. Finely chop the tarragon and add to it.

Sear the meat in a hot pan with clove of garlic and rosemary on each side and cook in the oven at 160 degrees for a maximum of 10 minutes. Season with salt and pepper.

Serving: Place a shapely piece of potato gratin (e.g. with a cookie cutter) on the plate, place the asparagus next to it. Arrange the fillets on the asparagus and pour on the Bernaise sauce.