Ingredients

  • 4 tournedos
  • 1 bunch of asparagus
  • 250 gr (1 cup) of strawberries
  • 25 gr (1 tbsp.) of butter
  • 150 ml (5/8 cup) fresh cream
  • Salt
  • Grounded pepper
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Preparation

  • Peel the asparagus and scald in salted water about 10 minutes. Melt butter and cook the tournedos about 5 at 15 minutes as you like.
  • Add the fresh cream and serve hot. Garnish the plate with strawberries and the asparagus. Pour the sauce on the asparagus. Serve with pasta.

Chef's notes

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