Grilled Beef Fillet with Asparagus - Mushrooms and white Sauce

Ingredients:

• ½ Kilo Beef fillet
• Combine ingredients and rub into Beef fillet:
• A dash of Salt to tast
• 1/8 teaspoon ground black pepper
• 1 teaspoon Olive oil
• 1 tablespoon Lemon Juice

Garnish to Beef:

• Parsley, chopped

Procedure:

• Baked Beef fillet at 180°C / 340°F. Bake for 40 minutes or until meat is done.
• You can grill also Beef fillet in electric grill or you can broil over charcoal for 20 - 25 minutes in a medium heat.
• Garnish with chopped parsley. Sliced Beef fillet and arrange on a platter with Asparagus, mushrooms and gravy.

Coking Procedure for

Asparagus:

Ingredients:

Asparagus Methode #1

• 6 - 8 pieces white Asparagus, medium sized, peel off skin
• 1 tablespoon white sugar
• 4 Cups water

1. Boil water . Add Asparagus and sugar. Simmer for 18 minutes. Then remove from fire. Drain Asparagus.

Asparagus Methode # 2

• ½ tablespoon butter
• ½ teaspoon lemon Juice
• 1 tablespoon parsley, chopped
• A dash of salt and pepper to taste

1. In a sauce pan saute butter add Asparagus, lemon juice, parsley and season with salt and pepper to taste.

For mushrooms:

• Mushrooms sliced into half
• 1 teaspoon olive oil
• 2 cloves garlic, sliced very fine
• ½ onion, chopped
• 1 tablespoon soy sauce
• ½ tablespoon fresh Parsley, chopped
• Rosmary

1. In a separate sauce pan saute garlic, onion, in olive oil. Add mushrooms, soy sauce, parsley, rosmary. Simmer for 4 minutes or until mushroom done. Correct seasoning with salt and pepper.

White Sauce:

• Combine vinegar mixture:
• 2 tablespoon spring onion
• 1 tablespoon white wine vinegar
• 1 teaspoon vinegar
• A dash of salt
• 8 pcs. Peppercorn, crushed
• 2 teaspoon tarragon, chopped
• Eggyolk mixture:
• 2 - 3 pcs. eggylok
• ½ Cup soft butter
• ¼ teaspoon lemon juice
• Salt and white pepper, powder- to taste
• Basil fresh,sliced.Add when sauce almost done.

Procedure of White Sauce:

1. In a sauce pan, cook white wine vinegar, spring onion, peppercorn and tarragon for 1 - 2 minutes.
2. Combine cooked vinegar mixture, and eggyolks, in the top of a double Boiler and beat with a wire whisk over hot ( not boiling ) water until yolks are fluffy.
3. Add little by little a few spoonful of butter to the mixture and beat continually until the butter has melted and the sauce starts to ticken.
4. Care should be taken that the water in the bottom of the double Boiler neuer boils. Continue to add the butter bit by bit.
5. Stirring continously. Lastly add the salt, lemon juice, parsley, and basil.
6. You can add a tablespoon of hot water if you preferred light sauce.

Garnishing:

• Parsley

Tips:

Kain Tayo! Enjoy Your Meal ! Guten Appetit! Bon Appetit!