Filet Mignon With Fried Potatoes, White Asparagus And Orange Sauce - cooking recipe

Ingredients

1 1/4 cup butter
2 lb new potatoes
3 tbsp olive oil
4 (7 oz) filet mignon
4 1/2 lb white asparagus, peeled, woody ends snapped off
4 slices Parma ham
1 slice white bread, finely crumbled
3 None shallots, peeled, finely diced
4 sprigs fresh thyme, leaves stripped from stems
3 tbsp dry white wine
1 None small orange, zested and juiced
3 None egg yolks
2-3 tsp lemon juice
None None fresh chervil, to garnish

Preparation

Preheat oven to 325\u00b0F. Heat 1 cup butter in a metal bowl set over a warm water bath until melted - do not stir. Skim clarified butter off top and let cool (takes 20-30 mins).
Meanwhile, for the potatoes, cook potatoes in boiling water for 20-25 mins, until tender. Drain and halve lengthwise. Heat remaining butter in a frying pan and saute potatoes, turning, until golden all over. Season and keep warm.
For the steaks, heat 1 tbsp oil in a frying pan. Sear steaks for 4 mins, turning. Season then transfer to a baking tray. Bake for 10-12 mins. Remove steaks from oven, wrap in foil and let rest for 5 mins.
For the asparagus, cook asparagus in boiling salted water for 12-15 mins, until tender. Drain.
For the ham breadcrumbs, heat a frying pan and saute Parma ham until crispy. Set aside to cool. Add remaining oil to pan and heat. Add breadcrumbs and 1/2 the shallots. Saute until toasted. Add thyme and season. Remove from heat and crumble in ham.
For the orange sauce, in a heatproof bowl, combine wine, orange juice and orange zest. Add egg yolks and remaining shallots. Season. Whisk over a hot water bath until warmed. Whisk in clarified butter. Add lemon juice to taste and season.
Transfer steaks to serving plates. Top with ham breadcrumbs. Add potatoes and asparagus and drizzle sauce over top. Garnish with fresh chervil.