Asparagus with Hollandaise Sauce, Roasted Pork Tenderloin and Potato Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch asparagus
- 1 tablespoon butter
- sugar
- 1 dash white wine vinegar
- 1 shallot (s)
- 60 ml white wine
- 1 carnation (s)
- 1 bay leaf
- 1 pinch (s) salt and pepper
- 150 g butter
- 2 egg yolks
- 500 g potato (s), floury cookin
- 1 clove garlic
- 150 ml milk
- 100 ml cream
- nutmeg
- 4 pork medallions, approx. 65 g each
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the milk, cream and pressed garlic to the boil in a saucepan. Season with salt, nutmeg and pepper. Wash, peel and thinly slice the potatoes. Pour these into the hot liquid, mix well and pour into a suitable casserole dish. Cook in the preheated oven for about 45 minutes at 160 ° C convection until golden yellow.
- Clean and peel the asparagus. Put together with the butter on a piece of foil (shiny side inward), season with sugar, salt and pepper and pack into a packet. Cook for approx. 40 - 45 minutes at 160 ° C fan oven. (A little tip: If you want to prepare asparagus for several servings, it will cook better if it is put in the oven in several packets!)
- Clarify butter, i.e. heat it in a saucepan until it is liquid, then pass it through a sieve with a kitchen towel and thus remove the whey.
- Heat white wine vinegar, white wine, clove, bay leaf, shallot in large pieces, pepper and salt in a saucepan and reduce a little. Beat the reduction with the egg yolks on the water bath until frothy / creamy. Be careful not to get too hot, otherwise there will be scrambled eggs! Now slowly add the butter, stirring constantly. Season again to taste.
- Sear the meat in a pan on each side and finish cooking in the oven at 160 ° C for a maximum of 10 minutes. Spice up.
- Serving:
- Place a shapely piece of potato gratin (e.g. with a cookie cutter) on the plate, place the asparagus next to it. Arrange the fillets on the asparagus and pour on the hollandaise sauce.
- Good Appetite!
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