Lamb Fillet with Ginger Jus, Bean Cream, Spring Vegetables and Beetroot Ravioli

Briefly brown the minced meat with a quarter of the onions and halved tomatoes in olive oil. Also fry the remaining vegetables briefly and deglaze with the finished lamb stock. Pour red wine and add the ginger and garlic. Reduce everything until only 1/3 of the stock is left in the pot. Then remove from heat, strain and let the stock cool down (keep the minced meat separately for the ravioli). Assemble the sauce with a piece of cold butter just before serving.

Put the beans in a colander, wash and drain. Then put them in a saucepan with water that should almost cover them. Add the sprig of thyme and garlic and the beans and cook until very soft. Before draining, remove three tablespoons of the cooking water and pour off the rest of the water. Finely puree the beans with the removed water and olive oil. Strain the puree through a sieve and season well with salt and pepper.

Peel the carrots and cut the green asparagus at the end. Put both with the pea pods in the steamer for about 6 minutes. Then rinse in ice water and fry in a pan with a little butter just before serving.

Put the flour, egg yolk, olive oil and water in a pastamaker and knead into a dough. Place the resulting plates on a floured board, cut into squares and place the minced lamb with parsley on each square. Close the ravioli, cut out with the ravioli maker and store dry on a wire rack until boiling. Bring the cooking water (with salt) to the boil, add the ravioli for approx. 3 minutes and let it steep. Serve immediately.

Sear the fillets on each side for about 1 minute, season with salt and pepper and wrap in aluminum foil. Let it steep in a preheated oven (no fan oven) at 100 ° C for approx. 10 minutes.