Tournedos in Wine Brandy Sauce

Season meat with pepper, wrap 2 bacon slices crosswise around each.

Heat oil and butter in a frying pan, roast meat in it for approx. 1 min. on each side. Remove meat from frying pan and keep warm. Pour brandy and soup over roast residue, cook for approx. 5 min. Season with salt and pepper. Before serving, thicken the sauce by stirring in a tiny bit of cold butter. Cut 8 squares of baking parchment paper about 20×20 cm. Fold each square crosswise from the corner and turn it into a stanitzel, fix it with a paper clip. Roll out the puff pastry and cut into 8 strips about 2 cm wide with a pastry wheel. For each stanitzel, fold a strip of dough, starting from the tip, around a paper stanitzel. Place on a baking tray and fill with aluminum foil balls. Bake on the middle shelf at 200 °C for about 15 minutes. Cover with aluminum foil until ready to serve.

For the filling, cut ham into small cubes and fry in butter. Finely dice mushrooms and sauté for approx. 2 min. Mix in crème fraîche, bring to a boil once over low heat. Add freshly chopped kitchen herbs and season. Fill the stanitzels with it. Cook the green asparagus in salted water until tender. Heat butter in a frying pan and toast almond slivers briefly. Add asparagus spears and toss.

Serve the tournedos with the sauce, the stuffed puff pastry and the asparagus spears.

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