Beef Tenderloin With Potatoes And White Asparagus In Orange Sauce

• 1 1/3 cups butter
• 2 1/4 pounds new potatoes
• 1 tablespoon oil
• 4 beef tenderloin steaks about 7 oz each
• 2 pounds white asparagus peeled and woody ends removed
• 3 tablespoons dry white wine
• 1 orange juice small, and grated zest
• 3 egg yolks
• 2 shallots peeled and finely diced
• 3 teaspoons lemon juice
• thyme to garnish

1. Preheat the oven to 325u0b0F. Heat 250g butter in a metal bowl set over a warm water bath until melted - do not stir. Skim the clarified butter off the top and allow to cool 20-30 mins.
2. Cook the potatoes in boiling water for 20-25 mins, until tender. Heat the oil in a frying pan and sear the steaks for 4 mins, turning. Season to taste and transfer to a baking sheet. Roast for 10-12 mins. Cook the asparagus in boiling salted water for 12-15 mins, until tender.
3. In a metal bowl, mix the wine and orange juice and zest. Add the egg yolks and shallots and season to taste. Place over a hot water bath and whisk until warmed. Whisk in the clarified butter. Add lemon juice to taste and adjust seasoning as desired.
4. Remove the steaks from the oven, wrap in foil and allow to rest for 5 mins. Drain the potatoes and asparagus.
5. Unwrap the steaks and place on serving plates with the potatoes and asparagus. Drizzle over the sauce. Garnish with fresh thyme and serve with the remaining sauce.

butter, potatoes, oil, beef tenderloin, white asparagus, white wine, orange juice, egg yolks, shallots, lemon juice, thyme

Taken from www.yummly.com/recipe/Beef-Tenderloin-with-Potatoes-and-White-Asparagus-in-Orange-Sauce-1401604 (may not work)