Beef fillet with baked apple crust

Ingredients for 6 servings:

• 1 bunch of parsley
• 2 large onions
• 100 g bacon
• 4 tbsp butter
• 1 tsp marjoram, dried
• 8 small apples, rosy-cheeked, sour
• 2 tbsp lemon juice
• 100 g almond(s), ground
• 1 kg beef fillet(s)
• salt and pepper
• some clarified butter
• 200 ml veal stock
• 1 tsp mustard
• 1 egg(s)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

for the Christmas and Advent days

Wash and chop the parsley. Peel and dice the onions. Dice the bacon. Melt the butter and fry the bacon cubes until golden brown. Add the onions and marjoram and sauté until translucent. Wash the apples. Core 6 apples. Peel, core, and chop the remaining two apples, and mix them with lemon juice, the bacon and onion mixture, egg, and ground almonds. Place the apples on a baking tray lined with baking paper and fill each with half of the apple and bacon mixture. Season the fillet with salt and pepper and sear it all over in the rendered lard, then place it on the baking tray with the apples and spread with the remaining apple and bacon mixture. Place the tray in a preheated oven at 175°C and roast for about 40 minutes. Meanwhile, deglaze the pan with the veal stock and add the mustard just before serving. Slice the fillet and arrange it on plates with the baked apples. Drizzle with a little more sauce and serve. Croquettes are a great side dish.