Simmental Beef Fillet with Three Types of Pressed Dumplings and Leek Vegetables

Beef fillet

1. Brush the fillet of beef with oil, season with salt and pepper and rub with garlic. Then seal it airtight in a film. Cook in the Sous Vide at 60 ° C for 90 minutes. Then remove from the package, cut into slices and fry briefly on both sides on the hot grill (30 seconds on each side). This can of course also be done in the hot pan.

Press dumplings

1. Put the dumpling bread in a bowl and add eggs, a big pinch of salt, freshly grated nutmeg and finely chopped parsley. Now heat the milk and pour it over the mixture. Then let it swell briefly, then knead. If the dough is too firm or too dry, add some milk. If the dough is too soft, you can thicken it with breadcrumbs.
2. Now divide the dough into 3 portions. Mix in a handful of wild herbs (chopped dandelion, nettle, plantain and ribwort) into the first portion and form into small dumplings. Cover these on a plate with foil and set aside. Mix the next portion with the bacon cubes and proceed as with the herb dumplings. Mix the third portion with the grated cheese (Emmental or mountain cheese) and also form dumplings.
3. Then heat the clarified butter in a pan, flatten the dumplings and fry until golden brown over medium heat.

Leek vegetables

1. Cut the leek and wash it well. Heat a saucepan with oil, sauté the leek briefly and then add the vegetable stock. Put the lid on and steam everything for 20 minutes. Stir occasionally. Finally pour in the cream and season the vegetables with salt and pepper.