Beef Fillet Medallions with Truffle Sauce, Hand-scraped Spaetzle and Cranberry Sauce

Beef fillet medallions and cranberry sauce:

1. Rub the beef fillets with coconut oil and add a sprig of rosemary. Use the vacuum sealer to individually seal the fillet pieces in bags, preferably the evening before.
2. Let the fillets steep in the Sous-vide device for 100 minutes at 54 degrees.
3. Bring the cranberries, sugar, lemon juice, the sliced ​​vanilla stick and orange juice to the boil. Simmer for 10 minutes until the cranberry sauce has a nice consistency.
4. Peel shallots and finely dice. Clean and finely chop the leek (only the white sections), celery and mushrooms. Melt 10 g butter and sauté the shallots in it, add the celery, leek and mushrooms and sauté further.
5. Pour in the vegetable stock and port wine. Simmer for 1.5 hours. Repeatedly fill up with water and let it boil down. Then pass the whole thing through a sieve.
6. Put the top back on and add the double cream and heavy cream. Let the sauce reduce for another 1.5 hours.
7. Slice the truffle and set aside 5 beautiful slices. Add the truffle oil and the remaining truffle slices to the reduced sauce.
8. Briefly foam up the sauce again with the blender, season with salt and pepper. Keep the sauce warm.

Spaetzle:

1. Knead the spaetzle flour (it also works with normal 405 wheat flour) with 12 eggs. Add water until the batter is the right consistency. It must not drip, but also not stick to the board.
2. Put water and salt in a large saucepan. When the water is boiling, scrape in the spaetzle with a spaetzle board, or a spaetzle press can also be used.

Serving:

1. Remove the beef fillet pieces from the sous vide and fry for 1 minute on each side for the toasted flavors.
2. Arrange the beef medallions on the plate with the truffle sauce, place the truffle slices on top. Serve with the cranberry sauce and the spaetzle as a side dish.