Beef and Asparagus in Cream Sauce
- For the beef and asparagus
- 500 grams
- 50 milliliters
dry White wine
- freshly ground Pepper
- 1 pinch
- Asparagus (300 g each green and white asparagus)
- 2 tablespoons
For the beef and asparagus: Thinly slice the beef across the grain. In a bowl, stir the beef with the wine, sugar and egg white. Season with pepper to taste. Peel and chop the onion. Peel and finely chop the garlic.
Peel the white asparagus, trim the woody ends and cut diagonally into 8 cm (approximately 3 inch) long pieces. Cook in a pot of boiling salted water for 15 minutes. Remove with a slotted spoon and drain. Cut the green asparagus diagonally into 8 cm (approximately 3 inch) long pieces. Cook in the pot of boiling salted water for 10 minutes.
Remove the beef from the marinade and pat dry. Heat the butter in a skillet. Add the beef, onion and garlic, and sear until golden, about 2 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
For the sauce: Heat butter in a pot. Stir in the flour to form a paste and cook until nut brown. Whisk in the stock and simmer until thickened, about 2-3 minutes. Stir in the creme fraiche and season with salt and pepper to taste.
Stir the beef and asparagus into the sauce, and allow to warm through.
For serving: Serve the beef and asparagus mixture on plates. Garnish with the walnuts.