For the herb butter, pluck the mint and rosemary. Then mix with parsley, tarragon and oregano.
Finely chop the herbs and knead with the soft butter. Season with salt and pepper. Shape the herb butter into a roll and wrap in cling film. Place in the fridge for about 3 hours.
Preheat the water bath to 80 degrees
Wash the asparagus, drain well and cut the ends 2 cm.
Marinate the asparagus with a little olive oil. Season with salt and pepper. Divide into two foil bags, vacuum seal and cook in water for 15 minutes at 80 degrees.
For the beef fillet, preheat the water bath to 54 degrees. Marinate the beef fillet with a little olive oil, salt and pepper and the rosemary sprigs.
Then divide everything into foil bags, vacuum and cook for 70 minutes at 54 degrees.
Take the asparagus out of the foil bags. Drain on kitchen paper.
Then wrap 5 stalks of asparagus and a sprig of thyme tightly with a strip of bacon.
Lightly oil the asparagus bunches, season and grill for about 10 minutes until the bacon is crispy.
Carefully remove the beef fillet from the foil bags. Pat dry. Oil lightly with olive oil and grill until golden brown on all sides on the hot grill.
Finally, season with salt and pepper from the mill. Cut the herb butter into 1 cm thick slices and place on the still warm beef fillet. Serve with the bacon asparagus.
well done 2
Calories 1000, Fat 200 grams, Fiber 42.9877 grams, Protein 223.55332 grams