Frankfurt Green Sauce with U.S. Beef Fillet & Butter-waved Potatoes

Wash the herbs and beat them to dry. Remove withered matter, stems and stems. Coarsely chop the leaves. Finely chop this mass in the mixer with the slightly stiff whipped cream, quark, sour cream and yoghurt. Then add lemon juice and mustard. Season to taste with garlic, salt and pepper. Then put the sauce in a cool place.

Vacuum seal the whole piece of meat until it is boil-proof. Dip the beef fillet in the warm water bath and place in the oven for 3 - 4 hours at 60 degrees. Then take the beef fillet out of the water bath. Remove the meat from the packaging and let it rest for 1 hour. Cut the beef fillet into 5 even pieces - approx. 200 to 250 g - fry briefly in a very hot pan or grill (2 to 3 minutes on each side, depending on the thickness). Then wrap the meat in aluminum foil and place it in the oven at 60 degrees for 5 minutes to rest. Following U.S. Season the beef fillet with pepper or steak seasoning and coarse sea salt and serve with sauce and potatoes.

Cook the cleaned and unpeeled potatoes with coarse table salt for 30 - 45 minutes, depending on their size, with a little water. Then toss the halved unpeeled potatoes with butter in a hot pan.