For BEEF FILLET WITH HERB CRUST:
4 pieces of beef fillet à 200 g
200 g butter
3 egg yolks
1 tablespoon of herb oil (walnut oil is also well suited)
90 g bread crumbs
60 g parmesan (grated)
Chopped herbs such as thyme, rosemary, parsley, et cetera
Salt, pepper
For CHANTARELLE GOULASH:
150 g chantarelles
50 g shallots
25 g butter
A pinch of garlic
Some white wine
Some paprika powder (to taste)
125 g cream
50 g broth
For NAPKIN DUMPLINGS:
250 g white bread cubes
Chantarelles according to taste (somewhat cut)
60 g butter
3 egg yolks
3 egg whites
1/8 l milk
Salt, pepper, nutmeg
Beat the butter until frothy and slowly stir in the egg yolk. Work in
the other ingredients and wrap it up in transparent film.
Let it cool and harden in a refrigerator for ca. 2 hours. Sear the beef fillets in a
hot pan and cook them rare in the oven at ca. 80 °C. Let them rest
for 15 minutes afterwards, then brush the surface with mustard
and breadcrumbs.
Cut the crust in 1 centimetre thick slices, cover
the beef fillets with them and gratinate with strong top heat.
TIP: Roast the rest of the herbs with the beef fillets in the pan
and put them in the preheated oven together for a top herb taste!
Instead of beef fillet, you could also use sirloin or rump steak.
CHANTARELLE GOULASH
NAPKIN DUMPLINGS