Smart Beef Fillet with Potato and Parsnip Talers and Cream Sausage

Beef fillet:

1. Cut the beef fillet into very large pieces, place in a roasting pan and season with salt and pepper. Also cut the shallots into large cubes and add them. Fill the roaster with red wine until all of the meat is covered. Stir in tomato paste and ketchup and season with paprika powder and chilli flakes.
2. Place the roaster with the lid in the oven preheated to 160 degrees. The beef tenderloin must stew in the oven for at least 2 hours. The sauce should be creamy. Every now and then check whether the meat is still covered. If necessary add a little red wine.

Valleys:

1. Cut the potatoes and parsnips into cubes. First boil the potatoes in salted water and after 10 minutes add the parsnips. As soon as both are done, drain the water and press the potato and parsnip mixture through a potato press.
2. Fold in two egg yolks, season with nutmeg and pepper and season with salt. With wet hands, shape small (not too thick) thalers out of the dough and fry them with butter in a pan on both sides until golden brown.

Creamed cabbage:

1. For the savoy cabbage, first remove the individual savoy cabbage leaves and wash them well. Then put the savoy cabbage leaves one after the other in a large saucepan with boiling salted water. Each leaf should be boiled in the salted water for about 3 minutes.
2. Then immediately quench the leaves in ice water, allow them to drain, cut out the stalk and cut into bite-sized pieces. By blanching the cabbage is pre-cooked, easier to digest and retains its natural color.
3. For the cream, 200 ml of cream are heated in a saucepan, seasoned with salt, pepper and nutmeg and thickened with a little starch. Then add the savoy cabbage and gently cook to the end with the lid closed. A little milk and / or savoy cabbage water can also be added if the liquid is insufficient. When the savoy cabbage is done, add salt to taste.