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1
Preheat oven to 325u00b0F. Heat 1 cup butter in a metal bowl set over a warm water bath until melted - do not stir. Skim clarified butter off top and let cool (takes 20-30 mins).
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2
Meanwhile, for the potatoes, cook potatoes in boiling water for 20-25 mins, until tender. Drain and halve lengthwise. Heat remaining butter in a frying pan and saute potatoes, turning, until golden all over. Season and keep warm.
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3
For the steaks, heat 1 tbsp oil in a frying pan. Sear steaks for 4 mins, turning. Season then transfer to a baking tray. Bake for 10-12 mins. Remove steaks from oven, wrap in foil and let rest for 5 mins.
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4
For the asparagus, cook asparagus in boiling salted water for 12-15 mins, until tender. Drain.
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5
For the ham breadcrumbs, heat a frying pan and saute Parma ham until crispy. Set aside to cool. Add remaining oil to pan and heat. Add breadcrumbs and 1/2 the shallots. Saute until toasted. Add thyme and season. Remove from heat and crumble in ham.
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6
For the orange sauce, in a heatproof bowl, combine wine, orange juice and orange zest. Add egg yolks and remaining shallots. Season. Whisk over a hot water bath until warmed. Whisk in clarified butter. Add lemon juice to taste and season.
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7
Transfer steaks to serving plates. Top with ham breadcrumbs. Add potatoes and asparagus and drizzle sauce over top. Garnish with fresh chervil.
