Beef tenderloin steak, cooked young potatoes with dill and asparagus, with mousseline sauce

Ingredients (Serves 4):

  • 800 g beef tenderloin
  • 400 g young potatoes
  • 500 g white asparagus
  • Dill
  • Mousseline sauce
  • Dill oil
  • Sea salt

Beef Tenderloin Steak Cooked Young Potatoes With Dill And Asparagus


  • Clean the tenderloin, then cut into 200-gram portions, grill for 4 minutes on each side.
  • Peel the asparagus and cook them in salted water, then move over to a pan with butter.
  • Cook the potatoes, then move them over to a pan with butter, sprinkle with dill.

Mousseline sauce:

  • Whisk 4 egg yolks together with lemon juice and vegetable stock over steam until the mixture is thick, then remove from steam and whisk, while slowly adding dissolved clarified butter.
  • Arrange all ingredients on a plate. Serve hot.