Dry Aged Beef Fillet with Café De Paris Sauce, Truffled Mashed Potatoes and Bacon Beans

Remove fat and tendons from the beef fillet and cut into 300 g pieces. Tie with the kitchen twine so that it stays in shape, then put it back in the refrigerator. Take out of the fridge about 15 minutes before frying.

Peel and dice the shallots and set aside half for the bacon beans. Now put the softened butter in a tall mixing bowl and add the shallots, capers, Dijon mustard, ketchup, tarragon, Worcester sauce and cognac and puree with the blender. Season to taste with salt and pepper and refrigerate.

Wash and clean the green beans, blanch them in lightly salted water and rinse them in cold water. Now divide the beans into 10 equal portions, wrap the bacon slices around them and set them aside. Let the remaining shallots become translucent in 1 tbsp butter, add the diced bacon and fry until crispy.

Wash, peel and quarter the potatoes and cook in salted water until soft. Warm the milk with 1 tablespoon of butter and pour over the finished potatoes. Add the grated nutmeg and the truffle oil and process everything into a puree. When the whole is served, use a slicer to slice the truffle very thinly over the puree.

Peel and slice the garlic cloves. Put 1-1.5 tablespoons of Buttaris in two pans and let them get nice and hot. Add the garlic and 1 sprig of rosemary each and then fry the fillet vigorously on both sides for 3 minutes and season with salt and pepper. Place the fillets in the preheated oven for about 7 minutes at 160 degrees.

Put the plate and the prepared bacon beans in the oven to preheat.