Fillet Steaks with Ravioli, Ratatouille Vegetables and Caramelized Pearl Onions

• Take the beef fillet out of the refrigerator and let stand a little at room temperature. Wash the aubergine, zucchini and tomatoes and cut into slices of the same thickness. Layer alternately a slice of aubergine, zucchini and tomato on a baking sheet. Brush the vegetables with garlic oil (alternatively: olive oil and chopped garlic) and pour the thyme over them.
• Chop the pearl onions and sauté them in butter over a low heat and sprinkle with a little sugar until the onions are soft.
• Meanwhile, preheat the oven to 160 ° C and insert the ratatouille vegetables. If you like, you can stretch aluminum foil over the vegetables to protect them a little.
• Fry the beef fillet on all sides in butter. Use a spoon to pour the melted butter over the meat. When the meat is well browned on all sides, let it rest briefly and then put it in the oven until it has the desired cooking level.

Ravioli pasta dough:

• Mix the flour and salt in a bowl. Make a hollow in the center of the bowl, add the eggs and olive oil and knead with your hands to form a smooth, elastic dough. Wrap in cling film and let rest in the refrigerator for at least 30 minutes. Then dust the work surface with a little flour. Take the dough out of the fridge and roll it out very thinly in portions with the pasta machine and place the sheets of dough on the floured surface.

Filling:

• Mix the veal roast with the goat cream cheese and the ground pepper in a bowl. Chop the thyme and mix in. Chop the shallots very finely and sauté in a little butter until translucent, allow to cool a little and fold into the mass. Season with salt and chill. Place the filling in small heaps on a sheet of pastry. Place a second sheet of dough on top and press tightly around the filling with your fingers so that there is no more air in the ravioli. Let the filled ravioli soak in plenty of boiling salted water for 3-4 minutes. Because they are so thinly flared, they cook up quickly! Drain and drain the ravioli. Melt the Café de Paris butter in the pan and briefly toss the ravioli in it.

Café de Paris Butter:

• Chop all ingredients. Steam the shallot in a little butter until translucent and then mix it with the other ingredients and the butter. Then roll the butter in cling film and place in the refrigerator.