Beef Tenderloin With Potatoes And White Asparagus In Orange Sauce - cooking recipe

Ingredients

250 g butter
1 kg new potatoes
4 None fillet steaks (each about 200g), tied with kitchen string
1 tbsp oil
2 kg white asparagus, peeled and woody ends snapped off
3 tbsp dry white wine
1 None small orange, juice and grated zest
3 None egg yolks
2 None shallots, peeled and finely diced
2-3 tsp lemon juice
None None Fresh thyme, for garnish

Preparation

Preheat the oven to 325\u00b0F. Heat 250g butter in a metal bowl set over a warm water bath until melted - do not stir. Skim the clarified butter off the top and allow to cool 20-30 mins.
Cook the potatoes in boiling water for 20-25 mins, until tender. Heat the oil in a frying pan and sear the steaks for 4 mins, turning. Season to taste and transfer to a baking sheet. Roast for 10-12 mins. Cook the asparagus in boiling salted water for 12-15 mins, until tender.
In a metal bowl, mix the wine and orange juice and zest. Add the egg yolks and shallots and season to taste. Place over a hot water bath and whisk until warmed. Whisk in the clarified butter. Add lemon juice to taste and adjust seasoning as desired.
Remove the steaks from the oven, wrap in foil and allow to rest for 5 mins. Drain the potatoes and asparagus.
Unwrap the steaks and place on serving plates with the potatoes and asparagus. Drizzle over the sauce. Garnish with fresh thyme and serve with the remaining sauce.