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Method:

  • Butter 10 g
  • Onion (finely chopped) 5 g
  • Tarragon (dried) 2.5 ml
  • Dijon mustard 1.3 ml
  • Fresh parsley (chopped) 2 g
  1. Method:

    • In a pot melt the butter and sweat the onions with the tarragon. Add the remaining ingredients and heat.

  2. To assemble:

    • Plate seasoned and grilled beef fillet, steamed asparagus spears and potato wedges and top the fillet with the heated sauce.