Roast Beef with Napkin Dumplings from Val Venosta, King Oyster Mushrooms and Green Asparagus

Remove fat and tendons from the roast beef. Mix the oil with salt and pepper and rub it all over the meat.

Preheat the grill in the oven to the highest setting. Place the meat under the grill in the oven for 10 minutes, turn the meat and grill for another 10 minutes. Turn off the grill and set the oven to 100 degrees. Fry for 20 minutes at 100 degrees. Then reduce the temperature to 65 degrees and cook the meat for 60 minutes. Then raise the temperature to 70 degrees and cook for another 60 minutes.

For the dumplings, first cut the Vinschgau into strips (approx. ½ cm thick) and then cut them into cubes. Place the 4 eggs on the bread cubes and mix gently. Dice the onion medium-fine and sweat in a pan with a little oil until translucent, add to the bread cubes. Heat the milk in a saucepan, season with salt, pepper, nutmeg and black clover, pour over the bread cubes. Mix everything carefully with a spoon - do not knead.

Let the dumpling mixture soak for 15 minutes, then mix gently again. Place a strip of cling film (30 cm long) on ​​the work surface. Place a quarter of the dumpling mixture on top, shape into an oblong shape and roll into a roll in the foil.

Lay out a strip of aluminum foil (30 cm long) on ​​the work surface. In addition, roll the previously formed roll in the aluminum foil, twist the ends like a candy and thus give the dumpling tension. Repeat this until all of the dumpling mixture is used up.

Cook the dumplings in gently simmering water or in a steam oven at 100 degrees for 30 minutes. Unwrap the dumplings while they are still hot and cover with a cloth and let them cool down.

For the red wine jus, dust the powdered sugar in a hot pan and let it caramelize. Before the sugar turns dark, deglaze with the red wine and port wine, put in sprigs of rosemary. Reduce to a third.

Reduce the heat, remove the rosemary sprigs and add ice-cold butter. Stir in the butter evenly with a whisk, season with salt and pepper to taste. Caution, the sauce must not get too hot now, otherwise the butter will separate again, it is best to serve immediately.

For the tartar sauce, finely dice the pickles and shallots, and finely chop the chives and parsley. Mix the mayonnaise with the yoghurt, mix in the cucumber, shallot, chives, parsley and season with salt, pepper, sugar and lemon juice.

Cut the king oyster mushrooms into slices (approx. 2 mm). Cut the cooled dumplings into thick slices (approx. 1.5 cm).

In a large pan with a little neutral vegetable oil, fry the dumplings, king oyster mushrooms and asparagus on all sides. Just before serving, add a small piece of butter to the asparagus.

Cut the roast beef into 1 cm thick slices and arrange with all the components on the plate. Pour a little more sea salt flakes over the roast beef.