Renate Luft is head chef at the St. Antoniusstube Restaurant in Linslerhof, Germany. They still raise cattle there which provide the restaurants at this country hotel with the best organic meat.
Ingredients for one:
1 veal fillet, 200 - 250g
5 - 6 new potatoes
5 - 6 asparagus stalks
1 handful of hay (available in pet stores)
Thyme, rosemary, garlic
Sear the fillet in a pan over a very hot heat - 5 -6 seconds on each side.
Pre-cook the potatoes briefly (1 -2 minutes) in a 180 Celsius oven.
Season with salt & pepper.
Peel the asparagus, wash the hay.
Mix the hay with the chopped rosemary, thyme and garlic.
Shape it into a nest.
Cook the asparagus in salted water until soft (up to 15 minutes).
Meanwhile, place the veal fillet and potatoes in the hay nest.
Wrap in greaseproof paper and bake in a preheated oven at 180 Celsius for 15
Prepare the Hollandaise sauce and keep warm.
Open the parcel at the table ... and enjoy the smell. Take the fillet and potatoes out
of the nest and serve with asparagus and Hollandaise sauce.