Slice the tenderloin into thick steaks and grill 2 minutes on each side. Then fry in a pan to the desired doneness. Season with salt and pepper only after frying.
Peel the hard skin off the white asparagus. Cook in water with sugar and lemon juice. Cool in cold water. Next, preheat a pan, add a little clarified butter, fry the asparagus and season with salt and pepper.
Dice the shallot finely and gently fry, add 4 tablespoons of water, wine vinegar, allspice and bay leaf. Cook for several minutes and then strain. Add yolks to the warm (50°C) mixture. Whisk the mixture into a fluffy foam – over heat! – then add warm clarified butter while stirring slowly and afterwards add salt and pepper to taste.
Boil the potatoes until tender in salted water, then gently fry in clarified butter and add fresh, finely chopped dill.