1. Boil a pot of water with heavy salt.

2. Peel the aspragus.

3. Blanch the aspragus in salty water for 75 seconds.

4. Take it out, soke in ice water for 2 mins.

5. Peel the potato cut it into 4cm thin slice, soke in warm water remove the extra starch.

6. Season the drained sliced potato with 1egg white, salt ,pepper and corn starch.

7. Heat a non-stick pan with litte bit cooking oil at medium heat.

8. Add the potato mixture, shape it well in a round shape, diameter 5cm,thickness 0.5cm then turn to low heat.

9. Get it to golden color,flip it to the other side,get it to golden brown again.

10. Season the steak with both side salt and pepper.

11. Heat a pan to smoking hot add little bit oil.

12. Put steak in the pan sear 30 seconds flip it to the other side,30 seconds again.

13. Turn the stove to low heat.

14. Flip it over add 50grams of butter 1 clove of garlic 3 brunchs of thyme and 1 brunch of rosemary.

15. Using a spoon to spray the butter in the pan on the steak 30 seconds each side two times.

16. Take the steak out of the pan , put it at a warm place rest for 5mins.

17. Using the butter in th pan for reheating the aspragus.

Plating

1. Put the aspragus in the middle of the plate.

2. Cut the fillet into half, let them stand beside the asparus.

3. Put the hash on the empty place.

4. Decorating the plate with balsamic cream.

5. Bon appetite!!!