Beef Fillet with Sesame Gnocchi, Veal Jus and Red Thai Curry Vegetables

Roast the veal bones in the oven at 200 ° for about 5 hours until brown. In the meantime, heat the oil in a saucepan, brown the carrots, celery and onion, add the tomato paste and sweat with it. Now deglaze with the wine, let it boil down completely and deglaze again until the red wine is used up.

Now take the bones out of the oven, put them in the saucepan, put the ice cubes on them and pour in the water. Bring the whole thing to the boil and simmer gently for 3-4 hours on a low level. Add the bay leaves. Now pour off the bones and vegetables and reduce the sauce for another 5 hours on a low level.

Finally, season with salt and pepper. If the sauce is not syrupy yet, thicken slightly with the starch.

Cleanly parry the beef fillet (cut off the silver skin and fat) and tie it into shape with kitchen twine (so that it is already round).

Peel and cook the potatoes. Then let cool and press the potatoes through a press into a bowl. Add the Parmesan, egg yolks, flour, sesame seeds, nutmeg and salt. Knead everything with your hands to a smooth, supple dough (if necessary add flour if the dough is too soft). Let the dough rest under a cloth for 20 minutes.

Use the spatula to divide the dough into 5-6 pieces and form rolls from the individual pieces. Then cut off small balls with the spatula. Do the same with the entire dough.

Bring water and salt to a boil in a large pot and add the gnocchi in stages so that they do not stick together. When they rise to the surface, skim off with a slotted spoon and chill with cold. Repeat this process until they are all cooked.

Clean all the vegetables and cut into bite-sized pieces. Heat the sesame oil in a saucepan, cut the shallots, lemongrass and pan dan into strips, add and sweat the ginger until colorless. Deglaze with the port wine and let it boil down briefly. Then pour in the coconut milk, bring to the boil and let stand on the stove for 15-20 minutes on a low heat.

Add palm sugar and a pinch of salt. Put everything through a fine sieve in a saucepan, assemble the creme fraiche with a hand blender and season with the red curry paste (here always try after a tablespoon whether the heat is strong enough)

Now preheat the oven to 100 ° top / bottom heat, fry the fillet in a pan in clarified butter and place it in the oven on the middle grid with a core temperature thermometer. The core temperature for medium fried fillet is 58 °, this takes about 40-60 minutes.

After the fillet has been cooked for about 30 minutes, fry the gnocchi in a pan with butter and the sesame oil until golden brown. Heat the peanut oil in a wok and fry the vegetables until they are al dente, pour the prepared Thai curry sauce on top (only use enough so that the vegetables do not float in the sauce! You can freeze the rest of the sauce without any problems).

When the fillet has reached temperature, melt the butter in a pan, add the thyme and rosemary sprig and fry the fillet again. Then take it out and let it rest for minutes on the cutting board.

Now arrange the gnocchi and the vegetables on a plate, cut the fillet open and add it. Garnish with the cashew nuts and drizzle the veal jus onto the plate with a tablespoon.