Fillet of veal
800 g (28.22 oz) fillet of veal
10 g (0.35 oz) vegetable oil
3 g (0.11 oz) salt
1 g (0.04 oz) black pepper

Choron sauce
80 g (2.82 oz) egg yolks
40 ml (1.35 fl oz) water
20 ml (0.68 fl oz) white wine vinegar
250 g (8.82 oz) butter
6 g (0.21 oz) fresh tarragon
10 g (0.35 oz) tomato paste
2 g (0.07 oz) salt

White asparagus
600 g (21.16 oz) white asparagus
20 g (0.71 oz) salt
1 l water

Hash brown potatoes
400 g (14.11 oz) potatoes
20 g (0.71 oz) butter
3 g (0.11 oz) salt

Instructions

Fillet of veal
Heat a grill pan on high heat and add the vegetable oil.
Cut the fillets into 200 g (7.05 oz) portion sizes.
Salt and pepper the fillets.
Grill the veal fillets to the desired doneness. Let the fillets sit under some tin foil for 5 minutes
before serving.

Choron sauce
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Melt the butter in a pot.
Chop the tarragon very fine and add to the butter. Add the tomato paste to the butter.
Keep the butter warm while preparing the eggs.
Add the egg yolks, water and white wine vinegar to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit). If the egg yolk starts to curdle before reaching that temperature, just add some cold water and continue whisking.
Take the bowl off the heat and whisk in the melted tarragon/tomato butter, a little by little.
Add Salt to taste.

White asparagus
Boil the water with the salt.
Peel the asparagus where needed. Beak off the stiff ends from the asparagus.
Boil the asparagus until they are soft.
Drain the water.

Hash brown potatoes
Peel and grate the potatoes.
Heat two pans over medium heat and add half of the butter to each pan.
Make 4 stacks of potatoes and press them down with a spatula.
Lower the heat to medium/low and fry on both sides until golden brown.
Add the salt and put the potatoes on a piece of kitchen paper do drain excess fat.

Assembly
Place the hash brown potatoes on the plate. Arrange the asparagus on the potatoes in tight rows.
Place the fillet of veal over the asparagus. Drizzle with the choron sauce.
Use a nut cracker to open the lobster claws and carefully pull out the claw intact. Place it on top of the veal. Put one arugula leaf on top.