Asparagus with Tarragon Chervil Hollandaise and Filet Steak
Asparagus with tarragon chervil hollandaise served with filet steak is a recipe featuring fresh ingredients from the beef category. Try this and other recipes by Spoonsparrow!
Ingredients
- 2 kg white asparagus stalks
- Salt
- 1 pinch sugar
- chervil
- tarragon
- 200 g butter
- 4 egg yolks
- 8 tbsp asparagus broth
- Salt
- freshly ground pepper
- a few spritzes lemon juice
- 1 pinch sugar
- 4 Filets
- 2 tbsp clarified butter (for frying)
Instructions
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1.
Peel the asparagus, trim the ends and cook in lightly salted boiling water with a pinch of sugar for 10-12 minutes until just firm.
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2.
Remove the asparagus with a slotted spoon and set aside warm. Rinse the beef filets and pat dry with paper towels.
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3.
For the hollandaise sauce, rinse the herbs, shake dry, and finely chop. Melt the butter and remove any white foam from the top.
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4.
Whisk egg yolks, asparagus broth, a little salt and pepper in a double boiler until frothy. Add the melted butter dropwise while whisking. Stir in the herbs and season with salt, pepper, lemon juice and sugar.
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5.
Heat fat in a pan and sear each side of the steaks for 2-3 minutes. Season with salt and pepper. Plate the beef filets with asparagus and hollandaise sauce.
