Beef Fillet with Herb Dumplings, Served with Sweet Carrot Mash and Marzipan Baked Apple

Mix a marinade from soy sauce, oil and 5-seasoning powder. Mix well with the magic wand. Rub the fillet with it and marinate for a day.

Then bring the meat to room temperature before searing it briefly on all sides in a large roasting pan. Then place in a baking dish and put directly in the oven. The oven must have a temperature of 80 degrees. It is best to use an oven thermometer. In addition, stick a meat thermometer into the meat with the tip in the thickest part. The meat is medium when it has a core temperature of around 57 degrees. This takes 3-4 hours, depending on the thickness of the fillet. Then cut and serve.

Boil the potatoes. Peel and immediately squeeze through a potato press. Salt and pepper well, add semolina and potato flour. Chop the herbs and add them. Knead the mass well. So much potato flour to knead the dumpling dough well. Above all, the dough should not get cold. Shape dumplings. Soak in flowing salt water and simmer for about 15-20 minutes. Let it evaporate slightly. Then briefly toss in butter in a pan.

Peel the potatoes and carrots and cut into small cubes. In a pan, sauté the onion in a little butter, add the diced vegetables, pour the cream on top and simmer until the vegetables are soft. Then coarsely puree and season with salt, pepper and nutmeg. Add a piece of butter. Stir in honey as needed.

Shred the nuts, knead with the very finely chopped marzipan to form a dough. Add the cinnamon, vanilla sugar and rum. Core the apples and press in a little of the mixture each time. Bake at 150 degrees for about 30 minutes.