For the dough, process the flour and eggs into a homogeneous mass and then after kneading, put them in the refrigerator for at least an hour. Then roll out very finely and cut or punch out any shapes, e.g. circles or squares. Always two because you need a base and a lid. Then fill this and with a small. Press the fork into place. Put in boiling salted water for about 4 to 6 minutes.

For the tomato filling, heat the olive oil in a pan and fry the garlic with the shallot and add the tomatoes, halved. Deglaze with white wine and when the tomatoes are soft add the cream cheese.

For the other filling, let the olive oil get hot in a pan and fry the garlic with the shallot and add the mushrooms pureed in the blender and the zucchini. Deglaze with white wine and add the cream cheese.

The beef fillet should be vacuum-sealed with thyme and two cloves of garlic the lunchtime or the evening before. Ideally 600g per pack and not the 1.2 kilos in one piece. The bags are then cooked in a water bath with a sous vide cooker at 54 degrees for 2 hours.