Parry the whole fillet well and then cut into slices as thick as your thumb. In the next step, the paprika jam, pepper and salt, lemon (only the juice), olive oil and a glass of water are mixed together in a bowl. The fillet slices are evenly marinated in this. You will achieve the best result if you do this the day before.
Now all the vegetables, garlic and onions are cut into the desired pieces. I prefer diced and rings because it cooks more evenly. Finely chop the herbs and then rinse briefly.
Lightly fry the marinated meat with a little clarified butter. Then add the ingredients for the sauce against them and let it sizzle for 15 minutes.
While the meat is cooking, the PakChoi is cooked in a little water for 5 minutes. The salad is made at the same time. Add the ingredients for the salad dressing at the end and briefly fold in with both hands. A little lemon zest rounds off the salt. Season the PakChoi vegetables, thicken with a little sour cream and butter.
Now take the skewers out of the pan.
Add the prepared herbs to the remaining FAT. Pour in the cream and simmer briefly. Stir well and add as much coffee as you like as a finish.