Medallion of Bavarian Beef with Porcini Mushrooms and Two Kinds of Dumplings

For the pretzel dumplings:

1. Cut the pretzel sticks into approx. 1 cm pieces and place in a large bowl. Warm the milk and season with salt, eggs, pepper and a pinch of nutmeg. Then distribute the liquid over the pretzel sticks and fold in carefully (do not press).
2. Then cut the onion into small cubes and fry it in oil, add parsley and work everything into the mixture.
3. 2 Prepare strips of approx. 30 cm aluminum foil and cling film. Then cut the mixture in half and form it into rolls approx. 5 cm thick in the cling film. Then wrap in aluminum foil, but not too tight. Put the two strands in boiling water and let stand for 30 minutes, remove and let cool.
4. Just before serving, cut into 1 cm thick slices and fry in thyme butter until golden brown.

For the porcini mushroom puree:

1. Cook the potatoes in salted water until soft and let them steam for 10 minutes. In addition, let the porcini mushroom soak in water for 20 minutes.
2. Then press the potatoes through the potato press twice and mix in the porcini mushroom mixture. Add me and butter and season with salt, pepper and nutmeg.

For the potato dumplings:

1. Cook the potatoes in salted water until soft and let them steam for 10 minutes. Peel while still warm and press twice through a potato press.
2. Then add the potato starch, salt, pepper, muscat, egg yolk and butter and knead into a smooth dough. Chop the date.
3. Divide the dough into approx. 10 portions. Now form a ball per piece, press flat and put a piece of a date in the middle and form a dumpling.
4. Cook in plenty of salted water for about 10-12 minutes until they float to the surface.

For the sauce:

1. Cut the vegetables into approx. 2 mm cubes and sauté with 60 g butter and the spices. Deglaze with the Drambuie and light it with a long match and flambé.
2. Add beef stock and reduce by two thirds. Pass through a sieve and assemble with 60 g of cold butter.

For the medallion:

1. Take the meat out of the refrigerator about 30 minutes before roasting so that it is at room temperature. Heat the oil in a pan and sear the medallions (per cm of thickness 1 minute per side) and place on an oven rack lined with aluminum foil for about 10 minutes at 100 degrees.
2. In the meantime, fry the sliced ​​mushrooms in the same pan with olive oil, add butter and fry until golden brown. Then add the shallot and garlic and fry briefly without color. Season with salt, pepper and lemon and add the parsley.

To serve:

1. Then take the meat out of the oven. Spread the sauce in a circle on a preheated plate and place a slice of meat on top, spread the mushrooms on top and cover with another slice of meat. Dry the potato dumplings with kitchen paper and serve with the pretzel dumplings.