Beef Fillet in Apple Marinade, with Herb Risotto, Braised Fennel & Onion Chutney

6 Clean and quarter the onions. Heat olive oil in a pan and add the onions. Braise briefly, then deglaze with white wine. Add 5 bay leaves, the juniper berries and 1 clove of garlic. Pour 100 ml of beef stock and simmer for about 15 minutes. Put the entire mass in a glass to be closed and let it steep for 2-3 days.

Clean and quarter the fennel. Put in a baking dish and cover the bottom with beef stock. Add 1 bay leaf and 1 chopped garlic clove. Season with salt and pepper. Seal the form with aluminum foil and place in the oven at 130 degrees for 90 minutes.

1 Finely dice the onion and sauté in butter in a high pan. Add the rice and pour the beef stock on top. Stir constantly and pour in beef stock again and again until the risotto has the desired firmness. Take the pan off the stove and stir in approx. 100 g butter and approx. 250 g Parmesan. Chop the herbs and add them.

Place approx. 50 g Parmesan in a circle on a baking sheet for each bowl. Melt in the oven at 200 degrees and put it over a flat glass to cool. Repeat the process until there are 5 bowls.

Boil the mustard seeds in water until soft, drain and place in a bowl. Dice the apple, squeeze 1 lime and add with the honey. Rub in some ginger.

Clean and quarter the mushrooms. Leave the butter in a pan and add the mushrooms. Fry briefly, then deglaze with whiskey and flambé. Chop the mint and add it. Season to taste with salt and pepper.

Season the beef fillet (in one piece) with salt and pepper and fry it until it is hot. Deglaze with beef stock and place in the oven with the remaining bay leaves, quartered onions, garlic and a sprig of rosemary. Let the meat cook there at about 100 degrees for about 30 minutes.

Fill the Parmesan bowls with risotto, arrange the fennel and mushrooms on the plate. Cut the meat into approx. 4 cm thick slices and place them appropriately on the plate. Put the apple marinade directly on the meat. Serve with bread and onion chutney.