The Elmau Palace hotel offers world-class music concerts -- and top cuisine, as well. Chef Mario Orti shows Euromaxx viewers how to prepare a wagyu steak, with asparagus and roast potatoes.Wagyu Beef and sauteed white asparagus Steak (4 people):4 180 gram Wagyu filet steaksOlive Oil Butter Salt and pepperRosmary & Thyme 1 crushed clove of garlicSeason the meat with salt and pepper. Heat the oil in a pan, add butter and sear the meat on all sides. Place in the oven, preheated to 80 degrees Celsius for around 12 minutes. Brown once again with rosmary, thyme and garlic just before serving. Serve the meat with asparagus and parsley potatoes.Asparagus:20 stalks of white aspagus3 shallots1 tablespoon butter 1 tablespoon chopped parsley1 tablespoon chopped tarragon 1 tablespoon chopped chives1 tablespoon sugar1 dash lemon juiceSaltPepperGrated nutmegPeel and dice the shallots. Peel the asparagus (you can mix green and white asparagus if you want) and cut into strips lengthwise. Melt butter in a pan and sautee until slightly translucent. Add the shallots and cook around 8 minutes the asparagus with the sugar until it is caramelized and al dente. Add the lemon juice and the herbs and season with salt, pepper, and nutmeg.Potatoes:600 g La Ratte potatoes1 tablespoon butter1 tablespoonn chopped parsleySalt Peel the potatoes and cook in salt water until al dente. Melt butter in a pan, satuee the potatoes and garnish with parsley.