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

Wash the beef fillet whole, pat dry with a kitchen towel and lightly oil with rapeseed or sunflower oil.

Then wrap the rosemary sprigs in a foil. Let bathe in the sous vide cooker for approx. 3-4 hours at 52 degrees.

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.

To serve, season with coarse sea salt.

Wash the beans and cut away the roots.

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.

The beans should still have a light bite, then drain and place in a preheated bowl.

While the beans are cooking, fry the butter in a small saucepan with a pinch of salt until it begins to brown.

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.

Put the shallots cubes and peppercorns in a small saucepan and simmer over a mild heat.

Pour the liquid through a sieve and collect the pepper stock.

Deglaze with cognac, pour in the broth and the cremefine and let it simmer for 15 minutes.

Mix the cornstarch with a little cold water, add to the sauce and simmer for about 2 minutes.

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.

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.

The pointed cabbage can also get a little tan. Transfer to a bowl and set aside.

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.

Add milk until the desired binding is achieved. Add the pointed cabbage again and season with salt, pepper and nutmeg.

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.

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.

Place on the plate in a separate jar or bowl. Important: all ingredients should have the same temperature.