Filet Steak with Asparagus and Saffron Potatoes
Filet steak with asparagus and saffron potatoes is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg asparagus
- 4 cooked lasagna sheets
- 1 stalk leek
- 4 steaks (about 150 g each)
- 2 tbsp oil
- 8 potatoes
- saffron strands
- Salt
- pepper (from the mill)
- 250 g butter
- 2 egg yolks
- 4 tbsp dry white wine
- 2 tbsp lemon juice
- white pepper (from the mill)
- pea shoots
Instructions
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1.
Peel the asparagus and simmer in salted water for about 25 minutes.
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2.
Wash, clean, and separate the leek leaves. Blanch them briefly in salted water, shock in ice water, then drain.
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3.
Peel the potatoes and cook with saffron in salted water for about 30 minutes.
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4.
Wash, pat dry, salt, pepper the steaks, and sear in hot oil on both sides. Reduce heat and finish cooking 3-5 minutes (or to preference).
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5.
Melt butter and skim off foam. In a metal bowl whisk egg yolks and wine over a double boiler until thickened (do not let it get too hot or the yolk will curdle). Remove from heat and add butter in drops, then in a thin stream while constantly stirring until a creamy, glossy sauce forms. Season with lemon juice, salt, and pepper.
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6.
Drain the asparagus, wrap each quarter with a lasagna sheet, and garnish with pea shoots. Place on preheated plates and similarly wrap with a leek leaf. Add a dollop of Hollandaise to each steak and place potatoes on top. Serve remaining sauce separately.
