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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
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.
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.