John Myers
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Beef Fillet onion Roast Style with Cheese Spaetzle and Salad
The perfect beef fillet onion roast style with cheese spaetzle and salad recipe with a picture and simple step-by-step instructions.
For the cheese spaetzle:
- 4 Pc. Eggs
- 400 g Flour
- 200 ml Soda
- 100 ml Cream
- 5 Pc. Onions
- 200 g Emmental
- 200 g Mountain cheese
- 4 tbsp Clarified butter
- 1 pinch Salt
- 1 pinch Pepper
For the fried onions:
- 3 Pc. Onions
- 1 liter Vegetable oil
- 1 tsp Paprika powder
- 1 tbsp Flour
- 1 pinch Salt
Sauce for onion roast beef:
- 1 Pc. Beef leg slices
- 2 Pc. Leek
- 3 Pc. Carrots
- 200 g Celery root
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 150 ml Red wine
- 500 ml Beer dark
- 4 tbsp Clarified butter
- 2 tbsp Butter
- 10 Pc. Juniper berries
- 1 tsp Caraway seed
- 1 pinch Salt
- 1 pinch Pepper
For the salad:
- 200 g Lamb’S lettuce
- 5 tbsp Balsamic vinegar
- 5 tbsp Olive oil
- 1 tbsp Honey
- 1 pinch Salt
- 1 pinch Pepper
- Make a firm spaetzle dough for the spaetzle from flour, eggs, salt and water.
- Shave the dough into the boiling salted water with a spaetzle slicer, bring to the boil briefly and remove.
- Grate the cheese. Cut the onion into rings and roast in a pan with clarified butter.
- Then layer the spaetzle and cheese in an ovenproof bowl. Mix everything and let it stand for now.
- To prepare the fried onions, cut 3 onions into rings, sprinkle with flour and paprika and set aside for now.
- For the sauce, cut the vegetables into small cubes. Sear the beef leg in clarified butter on both sides and take it out again. Sear the vegetables in the same saucepan. It can get a lot of roasted aromas.
- Add a dash of red wine and the dark wheat beer. Add the spices, simmer for about 3 hours and then pass through a sieve. Season to taste and thicken with a touch of butter.
- Before roasting the fillet of beef, put the cheese spaetzle in the oven at 200 ° C for about 20 minutes and then leave it in the oven together with the fillet steaks at the appropriate temperature.
- After taking it out, add a dash of cream and mix again.
- When preparing the beef fillet, the following applies: Regardless of the cooking point the steak should have, it is always seared in the pan for about 2 minutes on each side.
- The meat is then placed in the oven preheated to 150 ° C.
- The time in the oven now determines the cooking point: for medium, i.e. tender pink throughout, the duration is around 15 minutes. If the meat is to be medium-rare, i.e. still a little bloody, it only stays in the oven for about 10 minutes. If you want the meat medium-well (slightly cooked through) to well-done (well cooked through), you can leave it in the oven for 20 minutes or a few minutes longer.
- While the spaetzle and fillet are cooking in the oven, fry the fried onions in hot vegetable fat until they are nice and red-brown, drain on paper towels and season with salt.
- Wash the salad, mix balsamic vinegar, olive oil, honey, mustard, salt and pepper to a dressing and pour over the salad.
- Arrange and serve all components. It is best to place the fried onions on the fillet, they quickly lose their crispness in the sauce.
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