Asparagus with Herbed Hollandaise and Fillet Steak
- hollandaise sauce
- 200 grams butter
- 4 egg yolks
- 8 tablespoons Asparagus
- freshly ground pepper
- splash lemon juice
- 1 pinch sugar
Rinse, peel and cut ends off the asparagus. Bring lightly salted water with a pinch of sugar to a boil and cook the aspargus for 10-12 minutes. Remove the asparagus with a slotted spoon and keep warm.
For the hollandaise sauce: Rinse the herbs, shake dry and chop finely. Melt the butter and skim off the foam. Whisk the egg yolk and asparagus water together until frothy. Add the butter, herbs and season with salt, pepper, lemon juice and sugar.
For the steak: Rinse and pat dry the beef fillets. Heat the butter in a pan and add the steaks, cooking on each side for the 2-3 minutes. Season with salt and pepper. Serve the beef fillets with asparagus and hollandaise sauce.