Allgäu Pasture Ox Fillet with Walnut and Honey Crust on Mulled Wine Sauce with Brussels Sprouts Ravioli

Walnut and honey crust

1. In a saucepan, reduce all ingredients until they are pulpy, stirring constantly, season with salt and pepper. Pour into a bowl and let cool. It becomes a mass that can be spread on the fillet with a knife.

Core temperature of willow ox fillet:

1. 52 to 55 ° C: Rare / bloody 55 to 60 ° C: Medium rare 60 to 65 ° C: Medium 66 to 70 ° C: Medium well above 71 ° C: Well done / through

Willow ox fillet:

1. Sear the fillet in a little olive oil on both sides for about 3 minutes. Remove the fillet, season with salt and pepper. Then spread the walnut and honey mixture evenly and bake in the oven with top and bottom heat at 120 ° to the desired degree of doneness.

Pasta dough:

1. Pour durum wheat semolina onto the work surface and make a recess. Put the eggs and olive oil in the well, season with salt and nutmeg. Knead everything quickly from the middle to a smooth pasta dough. Wrap in cling film and let it rest.

Brussels sprouts filling:

1. Clean the Brussels sprouts and slice them roughly or cut them into noodles with a knife. Dice the chilli pepper, shallot and clove of garlic.
2. Cut the bacon into strips and roughly chop the walnuts. Put the speculoos biscuits in a freezer bag and crumble them finely with the rolling pin.
3. Sauté shallot, garlic, chilli and strips of bacon in a little olive oil until translucent, then add the Brussels sprouts and walnuts and fry briefly.
4. Pour the cream on, season well with salt, pepper, nutmeg and paprika powder and reduce until the cream has combined with the ingredients.
5. Put everything in a bowl, let it cool and then mix in the speculoos crumbs.

Brussels sprouts ravioli:

1. Turn the pasta dough through the pasta machine up to level 6. Place 1 teaspoon of filling on the pasta plate at regular intervals, fold the pasta plate lengthways and press firmly so that no air bubbles form.
2. Using a ravioli cutter (I used a star-shaped cookie cutter) cut out ravioli and press down the edges again.
3. Let the ravioli soak in salted water for 4 – 6 minutes.

Mulled wine sauce:

1. Clean the celery, leek, carrot and shallot, roughly dice and sauté in a little olive oil. Add honey and caramelize a little.
2. Add mulled wine and beef stock, add the sprigs of thyme and season with salt and pepper. Reduce the whole thing by half without the lid, then strain through a kitchen towel. If you want, you can thicken the sauce with a little starch.