Take the roast beef slice out of the fridge approx. 1 hour beforehand, cut into 2 slices in the middle with a sharp knife and cut into the fat layer several times. Heat sunflower oil (½ cup) in a pan, fry the roast beef slices for 2-3 minutes on each side, wrap in aluminum foil and keep warm in the oven at 180 ° C until serving. Before serving, season with 2 big pinches of sea salt from the mill and 2 big pinches of colored pepper from the mill on each side. *) US Black Angus beef / fresh roast beef or rump steak / particularly tender, 100% Black Angus / matured for 42 days on a voyage / corn-fed / premium marbling / price € 50.90 per kilogram

Peel the onions, cut into slices and assemble in rings. Mix the onion rings with flour (1 teaspoon) and sweet paprika (1 teaspoon). Heat sunflower oil (½ cup) in a pan, add the onion rings and fry until golden-brown while stirring, remove and keep warm in the oven until ready to serve.

Clean / brush the mushrooms, remove the stems and cut into quarters. Put the champig non-quarters in the pan from the roasted onions and fry / stir-fry. Drizzle with sweet soy sauce (1 tbsp) and finally season with coarse sea salt from the mill (4 big pinches).

Cook the almond balls in the oven according to the instructions on the package.

Cover the roast beef with roasted onions and herb butter and serve with mushrooms and almond balls, each garnished with an orange slice, kiwi slice, vine tomato and grapes.