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Rinderfilets mit Spargel, heurigen Erdäpfeln und Sauce Béarnaise
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Ingredients
- 4 Rinderfilet-Steaks (3 cm dick)
Heurige Erdäpfel und Spargel
- 500 g Wasser
- 1 TL Salz
- 600 g heurige Erdäpfel in Stücken (2-3 cm)
- 800 g grüner Spargel geschält (siehe Tipp)
Sauce Béarnaise, Rindsmedallions und Fertigstellung
- 4 - 5 Zweige Estragon, frisch abgezupft, Zweige zur Seite gelegt
- 80 g Schalotten halbiert
- 80 g Weißweinessig
- 250 g Butter in Stücken
- 6 Eidotter
- 1 - 1 ½ TL Salz
- 4 Prisen Pfeffer, frisch gemahlen
- Butterschmalz zum Braten
- Nutrition
- per 1 Portion
- Calories
- 1179 kcal / 4937 kJ
- Protein
- 39 g
- Fat
- 85 g
- Carbohydrates
- 59 g
- Fibre
- 8 g
- Saturated Fat
- 19 g
- Sodium
- 1379 mg
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