Poached Beef Fillet with Horseradish Croutons

The vegetable

1. Peel the vegetables and cut into fine, small cubes – if you want to feed the parts later (the eyes eat with you, please pay more attention to an exact cut). Sweat in a pan with the butter over a low heat, then transfer to a bowl to cool.
2. Pluck the thyme from the stalks, press the juniper berry well with the back of a knife and add to the vegetables, season with salt, pepper and nutmeg.

The fillet

1. Season the fillet with salt and pepper. Put a spoonful of vegetables in / on an approx. A4 sized vacuum bag / or piece of aluminum foil, place the meat on top. Cover the meat with the remaining vegetables. Now vacuum or roll up the aluminum foil very tightly. Press the ends of the aluminum foil together well.
2. Boil 1.5 liters of water in a saucepan, pull the saucepan to one side and let it cool for a minute. Put the wrapped fillet in the pot and let it stand for 18-20 minutes (do not heat any more!) If you prefer it cooked, just let it stand for five minutes longer. And because plastic still floats easily, I press the package into the water with a suitable plate; -)

The croutons

1. Debark the toast, cut it into cubes and roast it until crispy in a pan with butter, unfortunately mine got a bit dark, thanks to the photo to be taken, but they still tasted, degrease on kitchen paper and mix with the freshly grated horseradish, preferably in a separate one Bowl and not on the paper towel.

The serving

1. Remove the vegetables from the fillet, if you want to eat the vegetables, heat the vegetables again in a saucepan and remove the juniper. Slice the meat, mix the cream horseradish with lemon juice and season with freshly ground pepper, drizzle on the fillet and sprinkle with the croutons
2. We also had blue mashed potatoes from my last blue St. Gallen – they’ll be back in the garden next year, otherwise this fillet is almost anything.
3. Good hunger