Beef Fillet on Mini Vegetables with Parsley Root Puree and Dark Gravy

puree

1. Wash the potatoes and cook them with their skins in salted water for 20 minutes. Clean, peel and roughly cut the parsley roots. Then cook in 1 liter of boiling salted water for 14-15 minutes until soft. Pour into a sieve and allow to drain, collecting 200 ml of water. Finely puree the parsley roots with the collected water with the cutting stick.
2. Pour potatoes into a colander and drain. Let the potatoes steam out briefly, peel them while they are still warm and press them through the potato press. Heat the milk, cream and butter in a saucepan, season with salt and nutmeg. Gradually add the milk mixture to the potatoes until the puree is creamy. Stir the puree vigorously. Then fold in the parsley root puree.

Dark Jus

1. Lightly roast the beef bones with 8 tablespoons of oil in a roaster in the oven at 200 degrees top heat. At the same time, salt and pepper the slice of beef and sear it in a pan.
2. In the meantime, wash the vegetables and cut them unpeeled into large pieces. Do not remove the skin from the onions or garlic! In addition to the vegetables described, you can also use wilted vegetable cuts (peppers, courgettes, aubergines, spring onions, mushrooms …).
3. Add vegetables and the seared leg slice to the lightly roasted bones and roast everything in the oven until golden brown. Pour about 1 liter of cold water and dissolve the roasting matter.
4. Fry the tomato paste in a little oil in a large saucepan. Put the vegetable, meat and bones in the pot and pour 1 liter of dry red wine over it. Cover everything with cold water and add spices. Bring the whole mixture to the boil, add the spices. Let the sauce simmer for at least 2 hours. Skim off several times and, if necessary, pour in water.
5. Remove solid pieces from the sauce and strain everything through a sieve lined with a kitchen towel. Reduce the liquid significantly over medium heat. The remaining ice cream gels after cooling and can be easily dosed for further use.

Beef fillet

1. Heat the oil in a non-stick pan, fry the beef fillet over a high heat for 2-3 minutes, season with salt and pepper. Add butter and thyme, allow to melt and drizzle over the fillet. Cook the beef fillet in a preheated oven at 150 degrees (gas 1, convection not recommended) on the 2nd rack from the bottom for 35-38 minutes, turning the fillet several times. Take the fillet out of the oven and wrap it with the thyme in aluminum foil and let it rest for 5 minutes. Remove the meat from the foil and cut into slices.

Mini vegetables

1. Clean and rinse all vegetables. Halve the zucchini, peppers and pumpkins. Cook the carrots in boiling salted water for 3-4 minutes, drain, rinse with cold water and drain. Fry the remaining vegetables in the hot oil, preferably in a grill pan, in portions on all sides. Salt and let cool. Of course, you can also choose other vegetables.