Himmel Und Ääd with Beef Fillet

5 from 5 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 87 kcal


For the sauce:

  • 2 kg Beef bones
  • 3 kg Soup vegetables
  • 500 ml Water
  • 350 ml Red wine
  • 100 ml Port wine
  • Seasonal herbs
  • Bay leaf
  • Salt
  • Peppercorns
  • 2 Pc. Printen

For the mashed potatoes:

  • 1,5 kg Floury potatoes
  • 50 g Butter
  • 200 g Cream
  • Salt
  • Pepper
  • Nutmeg

For the applesauce:

  • 1 kg Belle de Boskoop Apples
  • 100 g Sugar
  • 1 Splash Lemon juice

For the beef fillet with black pudding crust:

  • 1200 g Beef fillet
  • Rapeseed oil
  • 50 g Blood sausage
  • 30 g Butter
  • 4 Discs Toast
  • 1 Pc. Clove of garlic
  • 1 bunch Herbs
  • Salt
  • Pepper

For the black pudding chips:

  • Blood sausage
  • 1 tsp Flour
  • Fat for deep-frying

For the remaining onions:

  • 2 Pc. Onions
  • 1 tsp Flour
  • Fat for deep-frying



  • For the sauce, first start with the sauce and fry the beef bones and the root vegetables with a little oil.
  • As soon as both have taken on sufficient color, it is extinguished with red wine and port wine and boiled down a little.
  • Now add the water and the spices and let it boil for about 2-3 hours.
  • Then pass the sauce through a sieve into a saucepan, add 2-3 Aachener Printen, depending on your taste, and let the sauce boil down well.
  • When the sauce has boiled down well and is creamy, mix with the hand blender. If necessary, add a piece of butter and, if necessary, season with salt and pepper.

Black pudding crust:

  • For the black pudding crust, process the toast or white bread, the butter, herbs, the black pudding and salt and pepper with a mixer to a spreadable mass.
  • Spread the mixture 1 cm thick on a cling film and chill.


  • For the applesauce, peel and core the apples and cut into small pieces. Reduce with sugar and a little lemon juice. When the apples have crumbled, mix the mixture with the hand blender.

Mashed potatoes:

  • For the mashed potatoes, peel and quarter the potatoes and cook in salted water for about 20 minutes until soft.
  • Make a nut butter out of the butter by heating the butter in a saucepan until it has melted and has turned a light brown color.
  • As soon as the potatoes are soft, drain the water. Bring the cream with salt, pepper and nutmeg to the boil.
  • Mash the potatoes in it. Fold in some applesauce and the melted nut butter. Keep the mashed potatoes warm until serving.

Beef fillets:

  • First, lightly salt the beef fillets and rub a little oil. Grill or sear the steaks vigorously on the hot grill or in the pan.
  • Then sprinkle a lot of salt and pepper and the black pudding crust on the steaks.
  • Grill the steaks with the crust from above in the oven with the grill function or when the top heat is high, until the crust has turned a nice brown color.

Black pudding chips and fried onions:

  • In the meantime, fry the fried onions made from onions previously cut into rings and coated in flour in oil.
  • Same with thin slices of black pudding. To do this, cut the black pudding into thin slices (approx. 4-5 mm), flour and deep-fry in oil.

To serve:

  • Place the beef fillets with the black pudding crust in the center of the plate on a dollop of mashed potatoes. Spread the applesauce in the form of small blobs on the plate.
  • Decorate the blobs with the black pudding chips. Place the fried onions on the steaks and spread the sauce over the steaks.


Serving: 100gCalories: 87kcalCarbohydrates: 6.7gProtein: 8.2gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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