Beef Fillet of Herbs with Balsamic Carrots and Parsley Root Mousse

Peel and dice the shallots. Preheat the oven to 130 ° C. Season the beef fillet with salt and pepper. In a roasting pan (alternatively in a pan) together with thyme and rosemary sprigs in clarified butter, fry all over, then remove. Place shallots in roasting pan and fry. Then sprinkle with sugar and caramelize lightly. Deglaze with port and red wine and add beef broth. Put the fillet back into the sauce and cook covered on the middle shelf in the oven for approx. 40 - 50 minutes.

Turn the meat occasionally. After approx. 40 minutes, press lightly to determine the cooking point. The meat should only be able to be dented a little. Finely chop the chives, chervil, parsley and tarragon. Remove the cooked fillet from the stock, drizzle with a little oil and toss in the chopped herbs. Then wrap it in foil and let it rest for another 5 minutes. In the meantime, pour the brew through a sieve and reduce by half. Then bind lightly with mixed cornstarch. Remove from heat and stir in cold butter.

Peel and dice the parsley roots and potatoes and cook in salted water until soft. Drain the water and finely puree the vegetables. Add the warm whipped cream, stir and keep warm. Fold in the whipped cream just before serving.

Peel the carrots and cut into slices at an angle. Fry in butter. Add the balsamic vinegar, a pinch of sugar and the beef broth. Cook al dente.