Fillet of Simmenthal Fleckvieh and Wagyu

Fillet of Simmenthal Fleckvieh and Wagyu:

1. Preheat the oven. Take the beef fillet out of the refrigerator an hour before preparation.
2. Add sugar and salt on both sides. Fry briefly on both sides in clarified butter or good, heat-resistant olive oil. Briefly fry the whole fillet all around. Press on the Parmesan herb crust.
3. Place in a roasting pan or deep baking sheet and cook in the oven at 220 ° C top heat for about 8 minutes. The core temperature should be 56 ° C.
4. Take the meat out of the oven and cover with aluminum foil and let it rest for another minute.

For the crust:

1. Knead all ingredients and season with salt and pepper. Shape into a roll and refrigerate for 1 hour. Take it out and form talers for the fillets.

For the jus:

1. Heat the butter lard in a saucepan and fry the shallot cubes and the chopped garlic until lightly brown. Deglaze with the liquid ingredients, bring to the boil briefly and reduce the temperature so that it only simmers slightly.
2. Simmer the liquid for about 2-3 hours until there is still about 200 ml in the pot.
3. Sieve the shallots and gradually add the cold butter while stirring so that the jus binds a little. Do not boil anymore!

Radicchio with orange kumquat topping:

1. Wash the radicchio, cut off the stalk slightly. Puree the kumquats and orange juice.
2. Place the radicchio wedges in a baking dish and spread the kumquats juice and honey between the leaves.
3. Cook in the oven at 150 ° C for about 15-20 minutes.

Truffled Butter Gnocchi:

1. Wash the potatoes and place with the skin on a deep baking sheet sprinkled with coarse salt.
2. Cook in the oven at 160 ° for about 40 minutes, depending on the size of the potatoes. The potatoes are perfect if they break apart easily.
3. Let it cool down briefly, but peel it while it is still warm and mix it loosely with salt, flour, soft and durum wheat semolina until a soft dough is formed. Do not knead too long!
4. Form rolls and cut the gnocchi with a spatula. Briefly roll this in your hand and press it flat, so that a gnocchi shape is created. If the gnocchi are served with sauce, you can press them in with the back of a fork, then the sauce will stick better. This is not necessary with the butter gnocchi.
5. Place the Gnocchi on a floured kitchen towel and allow to dry. To finish, set up a large saucepan of water and only add salt when the water is boiling. Put the gnocchi in boiling water and, as soon as they swim to the top, scoop out with a ladle.
6. Melt the butter in a pan and pour in a little truffle oil. Add the gnocchi, toss briefly and serve with freshly grated truffle.