Dry Aged Beef Fillet from Spessart Beef Meets King Prawns Accompanied By Pumpkin Sacks

Pumpkin sachets:

Pasta dough:

• Mix the eggs, flour, salt, and olive oil well and knead for about 10 minutes until a glossy, firm dough is formed. Shape it into a ball and let it rest in the refrigerator for about 30 minutes.
• Then take the dough out of the refrigerator and turn about half of the dough through the pasta machine until it is about 2 mm thin.

Pumpkin filling:

• Cut the hokkaido pumpkin into cubes. Peel and finely chop onions and garlic and sauté in a little oil. Then add the Hokkaido squash and fry well.
• In the meantime, finely chop the herbs and add to the pumpkin. Deglaze the mixture with white wine and season to taste with salt and pepper.
• Simmer the whole thing over a medium heat for about 20 minutes. Let the mixture cool down and then mix it with the ricotta and Parmesan.
• Now cut out circles with a diameter of approx. 9 cm from the other half of the pasta dough.
• Put approx. 1 teaspoon pumpkin mixture in the middle and shape into a bag. Boil the sachets in salted water for about 5 minutes.

Beans with bacon:

• Wash the beans and cut off the tips. Cook the beans in salted water for about 5 minutes and then rinse with cold water.
• Wrap the cold beans in slices of bacon, about 4 beans in 1 slice of bacon. Then fry in a pan.

Dry aged beef fillet:

• Cut the beef fillet into 5 even slices and season with a little salt.
• Heat the butter lard in a pan and fry the beef fillet on all sides on full heat for about 1 minute. Then in the oven at 130 degrees for about 10 minutes.

Shrimp:

• Skin the king prawns and intestines. Season with salt and pepper and fry for about 1 minute on each side.
• Now add the sweet chili sauce and cook over medium heat for about 2 minutes.