Beef/Pork Tenderloin with Asparagus Spears

Peel the asparagus spears, cut them a little bit small at the end, cook them al dente in salted water with a little bit of butter.

Season fillet slices with pepper and roast in clarified butter on both sides.

Hollandaise: Clarify the butter and set aside so that it cools but is still lukewarm. Place the egg yolks on a warm water bath and whisk heartily together with the herbs and white wine until it is pale yellow and thick and creamy.

When the egg foam coats the whisk, add the clarified butter just drop by drop at first and then in a thin stream. Keep whisking, making sure the sauce remains smooth and uniform.

Finally, season the sauce with iodized salt, pepper and the juice of a lemon.

Arrange the asparagus spears and the pepper fillets on a plate and serve with the hollandaise sauce.

Recommended side dish: chive potatoes.

Many minerals and vitamins are found under the skin.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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