Veal Fillet with White Asparagus and Tarragon Sauce

Ingredients

• 600 g veal fillet
• Salt
• Pepper (freshly ground)
• 3 shallots
• 1 Garlic clove
• 4 tbsp clarified butter
• 150 ml dry white wine
• 300 ml meat broth
• 30 g fresh tarragon
• 4 tbsp crème fraîche (min. 30% fat)
• 2 tbsp heavy cream (min. 30% fat)
• 1 tsp medium‑hot mustard
• a pinch of sugar
• 500 g waxy potatoes
• 50 ml sunflower oil
• Salt
• Pepper (freshly ground)
• 300 g white asparagus
• 1 splash Lemon juice
• 1 tbsp cold butter

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash, pat dry and season the veal fillet with salt and pepper. Peel and finely chop the shallots and garlic. Heat the clarified butter in a roasting pan and sear the fillet on all sides until browned. Add the onion and garlic, sauté briefly, then deglaze with white wine and broth. Insert a meat thermometer into the fillet and roast in the preheated oven on the lower rack until an internal temperature of 60°C is reached.

3. 3.

   Meanwhile wash the potatoes thoroughly, halve them, grease a baking sheet with oil and season with salt and pepper. Arrange the potatoes on the sheet and bake on the middle to upper rack for 20 minutes. Flip the potatoes and roast for another 10 minutes until golden brown.

4. 4.

   Wash the tarragon, shake dry, set aside a few sprigs, and finely chop the rest. Add the whole sprigs to the baking pan with the potatoes and briefly fry in hot oil.

5. 5.

   Peel the asparagus, trim the ends, and cook in lightly salted water with a splash of lemon juice in a wide pot for 10–15 minutes.

6. 6.

   When the meat is done, remove it and wrap in foil. Scrape any browned bits from the sauce, add more broth if needed, bring to a simmer, then stir in crème fraîche, cream, mustard, sugar, salt, pepper, and chopped tarragon. Whisk in cold butter and pour into a small bowl.

7. 7.

   Slice the meat, drain the asparagus, plate the meat with potatoes and asparagus, drizzle with sauce, and garnish with fried tarragon leaves.