Beef fillet with Brussels sprouts, cranberry and bacon vegetables

Ingredients for 2 servings:

• 2 beef steaks (fillet)
• Salt
• pepper
• Sugar
• 1 shallot(s)
• 2 tbsp butter
• 200 ml jus (beef jus)
• 1 tsp cornstarch
• 1 tbsp balsamic vinegar
• 50 ml vegetable stock
• 1 pinch of cinnamon powder
• 200 g Brussels sprouts
• 2 slices of bacon
• 2 tbsp oil
• 50 g cranberries, dried
• 300 g gnocchi

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Gnocchi and spicy cinnamon jus

Cover and bring to a boil about 2 liters of salted water. Finely dice the shallot. Heat a tablespoon of butter in a small saucepan and sauté half of the shallot cubes. Deglaze with the beef jus and bring to a boil. Mix one teaspoon of cornstarch with three teaspoons of cold water and then add to the boiling sauce while stirring. Add the balsamic vinegar, stock and cinnamon powder and simmer on low to medium heat for about 15 minutes. Wash the Brussels sprouts, halve them and blanch them in boiling salted water for about 2 minutes. Reserve the cooking water. Cut the bacon into thin strips. Heat a pan with 1 tablespoon of oil over high heat and fry the Brussels sprouts for about 3 minutes until golden brown, stirring occasionally. Then add the remaining shallot cubes, bacon strips and cranberries and fry for about 3 minutes more. Season to taste with salt and pepper and keep the vegetables warm until ready to serve. Bring the cooking water back to the boil. Heat a tablespoon of oil in another pan over high heat. Season the fillet steaks generously on both sides. Sear them for about 2 minutes on each side. Then add a tablespoon of butter to the pan, let it foam briefly, toss the meat in it, and remove the pan from the heat. Prepare the gnocchi according to the package instructions. Season the sauce with salt, pepper, and sugar. Serve the gnocchi on plates with the vegetables, sauce, and meat.