Beef and salad with asparagus, herb hollandaise and stuffed tomatoes

Ingredients for Beef and salad with asparagus, herb hollandaise and stuffed tomatoes

Instructions for Beef and salad with asparagus, herb hollandaise and stuffed tomatoes

To prepare the Beef and salad with asparagus, herb hollandaise and stuffed tomatoes recipe, please follow these instructions:

Stirring of beefloaf fillet
Ripe greasy on the right-hand in rudder pattern / tern. Let the fat be golden on a pan or in a steak and brown the right-hand fillet on all sides at good heat for approx. 2-3 minutes in total. Season with salt and pepper.

Lay the ladder in a small pan or in a fireproof dish that fits in the size. Put the steps in the middle of the oven and style the oven at 150oC. Let it now roast for approx. 1½ hour depending on how red or thorough you want it.

Take the steps out of the oven and allow it to rest for 20 minutes before cutting the meat into slices. The slices are cut across the filaments in the thickness you prefer.

Salad with asparagus
Scrape the potatoes and cook them in leachate water for 20 minutes and cut them in both.

The lower part of the asparagus is broken off and possibly. Cool ends are discarded. This applies to both the green and the white ones. The green is now ready, while the white must be peeled first. First, bring the white asparagus into a pan of salted water and bring them to a boil - after approx. 2 minutes they will come in green - they will not cook for so long. After a total of 3 minutes all the asparagus is tender but still crisp. Take them out of the pan and let them drip into a sieve.

Now make a dressing of oil, lemon juice, finely chopped estragon as well as salt and pepper. Pour one half of the dressing over the potatoes and the other half over the asparagus. Spread potatoes and asparagus on a dish on a bottom of rinsed lettuce leaves.

Stuffed tomatoes
Cut a lid of the tomatoes at the end of the flower. Then scrape kernels and juice from the tomato itself with a teaspoon (you will not use the lid or kernels / juice later). Season the tomatoes with salt and pepper inside and put them in a greased, refractory dish.

Clean the groundscreens and chop them roughly. Peel and chop the white peel and simmer it in 1 tbsp. Butter in a saucepan. Add the chopped field champignon and leaves of merian. When cooked nicely, take the saucepan off the heat and add breadcrumbs (spoon a little) and chopped black olives. It all blends easily and becomes filled in the tomatoes.

Fill the tomatoes and finally sprinkle with breadcrumbs. Bring a little buttercloth upstairs. Pour the tomatoes into the refractory dish in the oven at 200oC for 30 minutes while the steps rest.

Herbal hollandaise
Beat the pasteurized egg yolks first. Peel the carrots and cut them into a small tern of 2 x 2 mm. Boil the terns tenderly in salted water for approx. 5 minutes.

Then melt the butter. Whip egg yolks slowly add lemon juice, salt and pepper slowly through a bowl of water bath to a creamy consistency. The sauce must not exceed 70oC. Now add the slightly chilled melted butter, first dropwise, later in a thin beam, while whipping constantly to form a smooth, yet light sauce.

Stir the cooked vegetables together with finely chopped parsley and dill. Bring the mixture into the sauce and season with salt and pepper. The Urtehollandaise sauce may, if necessary, Keep warm in a warm water bath, but it should be served as soon as possible after it is cooked.

tips:
Insert a side thermometer from the side into the middle of the beef bar and leave it under the frying. The center temperature should be 55-60oC for roasted meat, 60-62oC for low pink and 65-68oC for thoroughbred.