Sliced Beef with Asparagus

Ingredients

• 500 g beef fillet
• 50 ml dry white wine
• pepper (ground)
• 1 pinch sugar
• 1 Egg white
• 1 onion
• 1 Garlic clove
• asparagus (about 300 g green and white each)
• Salt
• 2 tbsp clarified butter
• 250 ml dark beef stock (from a bottle)
• 2 tsp flour
• 2 tsp butter
• 2 tbsp crème fraîche
• 40 g coarsely chopped walnut kernels

Instructions

1. 1.

   Slice the meat across the grain into thin strips. Mix wine, egg white, pepper and sugar.

2. 2.

   Peel white asparagus, trim ends and cut diagonally into ~8 cm pieces; boil in salted water for about 15 minutes, then cool under cold water and drain. Wash green asparagus, cut into ~8 cm pieces and boil in salted water for about 10 minutes, then cool and drain.

3. 3.

   Remove the meat from the marination, let it drain and brown in hot clarified butter over medium heat while stirring for about 2 minutes; season with salt and pepper, remove from pan and set aside. Heat butter in the pan, whisk in flour and cook until nut‑brown, add stock, bring to a boil and simmer for 2–3 minutes, then stir in crème fraîche and season with salt and pepper. Add asparagus, heat through and finally fold in the meat, taste and adjust seasoning.

4. 4.

   Plate the sliced beef with asparagus on dishes and sprinkle with walnuts before serving.