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🍽️ Beef Fillet with Potato Dumplings

996 kcal · 30 min · 4 servings

Ingredients

• 4 large slices beef fillet (approx. 160 g each)
• salt
• pepper (from the mill)
• 2 tbsp ghee
• 400 g small broccoli florets
• 4 shallots
• 1 tbsp butter
• 200 ml veal stock
• 100 ml dry white wine
• 2 tbsp toasted pine nuts
• 4 radishes
• 1 tbsp chopped parsley
• parsley (for garnishing)
• 10 stale rolls (or pre-sliced dumpling bread)
• 200 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 eggs
• 2 tbsp parsley (finely chopped)
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Cut the stale bread into thin slices, place them in a bowl, and pour lukewarm milk over them.
2. 2. Sauté the finely chopped shallots in hot butter until translucent, stir in the chopped parsley, and let them cook briefly. Add this mixture to the bread pieces, season with salt, pepper, and a pinch of nutmeg, mix everything gently, and let the mixture soak for 30 minutes.
3. 3. With damp hands, shape the bread mixture into small, hand-sized dumplings.
4. 4. Bring plenty of salted water to a boil, gently add the dumplings, and cook them over low heat for about 15 minutes. Remove them and let them drain on a kitchen towel.
5. 5. Season the fillet strips with salt and pepper and fry them in hot clarified butter in a pan for 2 to 3 minutes per side. Wrap the meat in aluminum foil and keep it warm.
6. 6. Peel the shallots, cut them lengthwise into wedges, and sauté them in the pan juices until translucent. Deglaze with meat stock and wine, reduce the sauce to half its volume, season with salt and pepper, and stir in the parsley.
7. 7. Boil the broccoli in salted water for about 5 minutes, drain it, and let it drip dry. Slice the radishes thinly.
8. 8. Stir the meat juices into the sauce. Plate the fillet with the sauce, broccoli, and dumplings, top with radish slices and pine nuts, and garnish with fresh parsley.

Nutrition per serving

• kcal: 996
• Protein: 81 g · Fett/Fat: 38 g · Carbs: 78 g