Beef Fillet with White Pepper Cream Sauce, Grated Biscuits, Creamed Cabbage and Butter Beans

Beef fillet:

1. Wash the beef fillet whole, pat dry with a kitchen towel and lightly oil with rapeseed or sunflower oil.
2. Then wrap the rosemary sprigs in a foil. Let bathe in the sous vide cooker for approx. 3-4 hours at 52 degrees.
3. Just before the side dishes are ready, take them out of the foil and roast them on a 800 degree top heat grill, a beefer, for approx. 70 seconds on each side.
4. To serve, season with coarse sea salt.

Butter beans:

1. Wash the beans and cut away the roots.
2. Bring the water with the salt and the savory to the boil, add the beans, put a lid on and cook over a mild heat for about 10 minutes.
3. The beans should still have a light bite, then drain and place in a preheated bowl.
4. While the beans are cooking, fry the butter in a small saucepan with a pinch of salt until it begins to brown.
5. While the beans are cooking, fry the butter in a small saucepan with a pinch of salt until it begins to brown. Then immediately scoop the butter over the beans with a spoon.

Pepper sauce:

1. Put the shallots cubes and peppercorns in a small saucepan and simmer over a mild heat.
2. Pour the liquid through a sieve and collect the pepper stock.
3. Deglaze with cognac, pour in the broth and the cremefine and let it simmer for 15 minutes.
4. Mix the cornstarch with a little cold water, add to the sauce and simmer for about 2 minutes.
5. Pour the sauce through a sieve into a saucepan and stir in the butter in small pieces with the hand blender. Then let it steep for a few minutes and then season with salt, pepper and chili powder.

Cabbage:

1. Quarter the pointed cabbage, remove the stalk and cut into strips. Peel and finely chop the onion and garlic. Heat oil in a pan. Fry the pointed cabbage, onion and garlic until the pointed cabbage is soft but still a bit firm to the bite.
2. The pointed cabbage can also get a little tan. Transfer to a bowl and set aside.
3. Let the butter get hot and fry the ham. Stir in approx. 3-4 tablespoons of flour with a whisk and deglaze with cream, stirring constantly.
4. Add milk until the desired binding is achieved. Add the pointed cabbage again and season with salt, pepper and nutmeg.

Grating cookies:

1. Peel the potatoes and onion and grate with a coarse grater. Then add 1 egg, salt and flour and stir well. Make blobs of 5-6 cm in an oiled pan and fry until golden brown on both sides.

Aioli:

1. Put the egg, finely chopped garlic, salt, pepper, a few drops of lemon juice, 1 teaspoon mustard in a tall, narrow container. Add 300ml rapeseed or sunflower oil. Put the hand blender in the bottom of the vessel, switch it on and after a few seconds pull it up slowly.
2. Place on the plate in a separate jar or bowl. Important: all ingredients should have the same temperature.