First let the meat get to temperature. Then gently cook and colour the meat on the YAKINIKU®. Chop the shallots in goose fat and fry them on the grill. Roast the potatoes in aluminium foil with thyme, rosemary and garlic. Peel the green asparagus and roast them on the grill. Warm the sour cream and mix it with the wild garlic oil.