Fillet of Franconian Organic Pasture Cattle on Port Wine Shallots with Napkin Dumplings

Melt clarified butter in a pan and add sprigs of thyme and garlic. As soon as the pan is very hot, briefly sear the beef fillet on all sides until it is lightly brown. Place the beef fillet in the oven preheated to around 80 degrees for 10 minutes. Then cut the fillet into 5 slices and sear them again in a very hot pan for 1 minute on each side. The fillet should therefore be medium.

Sauce: Caramelize the sugar in a large pan until light brown. Cut the onions into strips and add. Deglaze with red wine and reduce to about half the amount. Now add the port wine, the thyme sprigs and the marsala and slowly reduce to about 250 ml. Then pour everything through a sieve and collect the sauce.

Shallots: Peel the shallots and cut the ends. Caramelize the sugar in a large pan until light brown and deglaze with the red wine and port wine. Now add the cinnamon stick, thyme sprigs, cloves and shallots. The shallots should lie evenly in the liquid. Now cook the shallots over low heat until the liquid has reduced. Carefully turn the shallots over and over again in between. Finally, only the shallots are placed in the sauce that has been collected beforehand and heated. Now add the cold butter and use it to set the sauce.

First peel and dice the onions and sweat in the butter until translucent. At the same time, mix the eggs, milk, chopped parsley, a pinch of salt and a pinch of nutmeg. As soon as the onions have cooled slightly, add them to the mixture, mix again and leave to rest for about an hour. After the resting time, shape the mixture into rolls about 5 centimeters in diameter using aluminum foil and cook in boiling water for 30-40 minutes. Before serving, cut the rolls into slices and briefly toast them in a little clarified butter.

Clean the carrots, peel them in the same shape and leave a small portion of the greens on them. Also peel the parsnips and cut into even sticks. Now melt 40 g butter in a pan, add the sugar and let it caramelize slightly. Add the carrots and parsnips and turn in the liquid. Now deglaze with the vegetable stock and let the vegetables cook for about 10 minutes. Add the remaining butter and season with parsley and pepper.

Peel the leek, remove the roots and the top greens and cut into fine rings. Heat this with water, gelatine and salt in a saucepan and reduce to a medium heat for about 20 minutes. Then puree everything, mix with the cream cheese and chill in the refrigerator for several hours.