Fillet of Simmental and Wagyu with Parmesan crust and balsamic jus

Ingredients for 5 servings:

• 800 g beef fillet(s), middle cut
• Salt
• Sugar
• Clarified butter or olive oil
• 120 g white bread or toast
• 200 g butter
• 80 g Parmesan, grated
• 2 bunch of herbs of your choice, e.g. parsley, some rosemary and thyme
• salt and pepper
• 2 shallots, diced
• 1 garlic clove(s), chopped
• some clarified butter
• 500 ml red wine, dry, good (preferably the one you serve with food)
• 300 ml veal stock
• 100 ml balsamic vinegar, dark
• 4 tbsp butter, cold
• 1 head of radicchio
• 1 tbsp blossom honey
• 5 kumquats
• ½ orange(s), juice
• 1 tbsp olive oil
• 1 kg potatoes, floury
• some wheat flour
• some durum wheat semolina
• Soft wheat semolina
• 200 g sea salt, coarse
• 150 g butter
• 1 truffle
• some truffle oil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 5 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 26.06.2020

For the meat: Remove the beef fillet from the refrigerator a good hour before preparation. Preheat the oven to 200°C (top heat). Cut the fillet into medallions and sprinkle with sugar and salt on both sides. Briefly sear on both sides in clarified butter or good, heat-resistant olive oil. If using a whole fillet, sear briefly all over. Press the Parmesan herb crust onto the meat. Place in a roasting pan or deep baking tray and cook in the oven at 220°C (top heat) for about 8 minutes. The core temperature should be 56°C (132°F). Remove the meat from the oven and let it rest for another minute, covered with aluminum foil. For the crust: Knead all ingredients together and season with salt and pepper. Shape into a roll and chill in the refrigerator for 1 hour. Remove from the oven and form into discs for the fillets. For the jus: Heat the clarified butter in a saucepan and fry the diced shallots and chopped garlic until lightly browned. Deglaze with the liquid ingredients and bring to a boil briefly. Reduce the heat so that it is just simmering. Simmer the liquid for about 2-3 hours, until about 200 ml remain in the pan. Strain the shallots and gradually add the cold butter while stirring to thicken the jus. Do not bring back to a boil! For the radicchio with orange and kumquat topping: Wash the radicchio and trim off the stalk slightly—not completely, or the radicchio will fall apart. Cut the radicchio into wedges. Puree the kumquats with the orange juice. Place the radicchio wedges in a baking dish and spread the kumquat juice and honey between the leaves. Bake in the oven at 150°C for about 15-20 minutes. For the truffled butter gnocchi: Wash the potatoes and place them, skin on, on a deep baking sheet sprinkled with coarse salt. Bake in the oven at 160°C for about 40 minutes, depending on the size of the potatoes. The potatoes are perfect when they break apart easily. Let them cool briefly, but peel them while still warm and mix them loosely with salt, flour, and soft and durum wheat semolina until a soft dough forms. Do not overknead! Form them into logs and use a spatula to cut out gnocchi. Roll these briefly in your hand and flatten them to form gnocchi shapes. If the gnocchi are being served with sauce, you can press them with the back of a fork to help the sauce adhere. This is not necessary for the butter gnocchi. Place the gnocchi on a floured kitchen towel and let them dry slightly. To finish, put a large pot of water on the stovetop and only add the salt once the water is boiling. Add the gnocchi to the boiling water and, as soon as they float to the top, scoop them out with a ladle. Melt the butter in a pan and add a little truffle oil. Add the gnocchi, toss briefly, and serve with freshly grated truffles. Sandra prepared this recipe as a main course on Friday, June 26, 2020, in the show “The Perfect Dinner” – Day 5 in the Nahe region.