Beef Filets with Asparagus and Saffron Potatoes
Beef Filets with Asparagus and Saffron Potatoes - A gourmet meal fit for any special occasion
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 4 cooked Lasagne noodle
- 1 stalk Leeks
- 4 Steak (each about 150 grams)
- 2 Tbsps vegetable oil
- 8 potatoes
- Saffron
- salt
- freshly ground peppers
- For hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- freshly ground white peppers
- For garnish
- pea shoots
Preparation steps
Peel asparagus and boil in salted water until done, about 25 minutes.
Rinse, trim and remove the layers of the leek one by one. Blanch in boiling salted water, rinse and drain.
Peel the potatoes and boil in salted water with the saffron for about 30 minutes.
Rinse the steaks and pat dry, season with salt and pepper and brown both sides in hot oil. Reduce the temperature and continue cooking to desired doneness, 3-5 minutes.
For the sauce: Melt the butter and skim off foam. Whisk together the egg yolks and the wine in a metal bowl set over simmering water (not too hot, or the egg yolks will curdle). Remove from the heat and whisk in a few drops of the butter, then add the remaining butter in a thin steady stream while whisking. Continue stirring constantly until a creamy, shiny sauce has formed. Season with lemon juice, salt and pepper.
To serve, drain the asparagus, wrap the lower quarter of each portion with a lasagna noodle and garnish with pea shoots. Place on warm serving plates. Wrap each steak with a leek leaf and place alongside asparagus. Spoon a little sauce on each plate and top with potatoes. Serve the remaining sauce on the side.
