John Myers
Contents
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Ingredients
Napkin dumplings
- 3 Bun
- 1 Brioche
- 1 Onion
- 4 tbsp Butter
- 3 Eggs
- 1 pinch Salt
- 1 pinch Nutmeg
Vanilla pointed cabbage
- 1 Cabbage
- 1 Onion
- 1 tbsp Butter
- 1 Vanilla pod
- 1 Chilli pepper
- 200 ml Cream
- 1 pinch Salt
Whiskey cream sauce
- 1 Onion
- 1 tbsp Butter
- 100 ml Whiskey
- 500 ml Beef stock
- 4 tbsp Tomato ketchup
- 2 tbsp Worcestershire sauce
- 1,5 tsp Tabasco
- 1 shot Broth
- 1 pinch Salt
- 1 pinch Sugar
Balsamic sauce
- 1 Onion
- 4 Garlic cloves
- 1 tbsp Butter
- 2 tsp Tomato paste
- 200 ml Red wine
- 500 ml Veal stock
- 4 tbsp Balsamic vinegar
- 1 tsp Cane sugar
- 1 pinch Salt and pepper
Beef fillet
- 4 Beef fillet
- 1 pinch Salt and pepper
- 1 tbsp Butter
- 1 pinch Mustard
Instructions
Dumplings
- For the dumplings, first cut the rolls and brioche into cubes and peel and chop the onion. Roast the onion cubes in 4 tablespoons butter until translucent and add to the bread cubes.
- Now separate the eggs. The egg yolks are added to the bread and the egg whites are beaten until stiff and put in the refrigerator.
- Next, knead the rest together and season with salt and nutmeg. Let it rest for 20 minutes and mix in the ice snow from the fridge.
- Wrap the mass in cling film, then form the next layer in aluminum foil and as a roll. Let these simmer in hot water for 25-30 minutes and then rinse with cold water. Then cut into slices.
cabbage
- For the pointed cabbage, first clean the pointed cabbage and cut into fine strips. Then peel the onion, cut into cubes and sweat in a little butter.
- Cut the vanilla pod lengthways, scrape out the pulp and add to the butter. Next add the chopped chilli and briefly sear the cabbage in it. Pour in the cream, add a little salt and cook for 7-10 minutes.
Whiskey cream sauce
- For the whiskey cream sauce, first peel the onions, cut them into small pieces, sauté in a little butter and deglaze with the whiskey.
- Add the beef stock, ketchup, Worcestershire sauce and Tabasco and reduce. Then add the broth, salt and sugar to taste.
Balsamic sauce
- For the balsamic sauce, peel the onions and garlic, cut into small pieces and fry in a little butter with the garlic. Add the tomato paste and sauté briefly.
- Deglaze the whole thing with 200 ml of red wine and let it reduce significantly. Add 500 ml veal stock and reduce again. Then add the balsamic vinegar and cane sugar and finally season with salt and pepper. If necessary, season with broth and sugar.
Beef fillet
- Season the beef fillet all around with pepper and salt and heat it in a pan with a little butter and sear it on both sides for approx. 5 minutes.
- Then rub a little mustard and turn again in the pan. Put the meat in a gratin dish and let it simmer in the oven at 80 ° C for 1 1/2 to 1 ¾ hours.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 4.1gProtein: 0.8gFat: 13.4g
