February :
Beef Fillet with Red Onions

Jolly days
They all are booming on carnival : colourful costumes, hearty food, deep-fried treats and carnival speeches. We would like all carniaval revellers to also satisfy their culinary desires. Try out our fried beef with aromatic onions – simply delicious !

How it's done ? Have a look here :

Ingedients

Serves 4

For the meat :

4 fillets of beef à 200 g
salt, pepper
oil for frying
2 teaspoons hot mustard ( Löwensenf )

For the onions :

500 g red onions
75 g butter
30 g demerara sugar
7 cl raspberry vinegar
3 cl cassis liqueur
sea salt

For the Thüringer Klösschen :

5 ( ca. 600 g ) potatoes ( floury )
70 g flour
35 g potato starch
salt, white pepper, ground nutmeg
2 eggs ( M )
4 slices toast, rind removed and cut in dices
100 g butter
60 g breadcrumbs
1 tablespoon sliced almonds

Also :

potato ricer

Preparation

Step One :

Weigh out and prepare all ingredients.

Cooking

Step Two :

For the onions in gravy peel the onions, wash and cut into half rings. Melt the butter in a pan, add onions and sauté until most of the liquids have evaporated. Stir in the sugar und cook the onions for a while: until the mixture has achieved a soft consistency ( like marmalade ). Season the onions with vinegar, liqueur and spices. Set aside.

Step Three :

Cook the potatoes for the dumplings until soft, drain and let dry thoroughly ( oven : 150 °C ca. 4 minutes ). Mix the flour, potato starch, spices and salt in a bowl. Add the potatoes by pressing them through a ricer. Mix all thoroughly with a wooden spoon. Stir in eggs – one after the other – continue stirring until the dough is soft and silky. If needed add more flour. Shape equal dumplings and place some toast-cubes in each dumpling. Close and shape the dumplings until they are nice and round. Bring plenty of water to the boil. Add salt and dumplings. Bring to a boil again, reduce heat and simmer without a lid – do not boil. As soon as the dumpling will appear on the surface they are done. Remove them from the water with a skimming ladle and drain well. Put into a buttered form and keep warm.

Step Four :

Fry the fillets by means of the menue item "Beef, Lamb – Pan frying, thick" according to your preferences. Take into account that the meat will be grilled briefly, after it has been fried. Season the fillets with salt and pepper. Spread with mustard and a thick layer of onions. Grill them briefly.

Step Five :

Melt butter in a pan for the dumplings. Add breadcrumbs and almonds. Roast them until golden. Arrange the fillets and dumplings on plates. Sprinkle the dumplings with the breadcrumbs and serve.

Tip :

Serve this dish with vegetable according to your taste. You can prepare the onions ahead and keep them in the fridge for about 2 weeks.

Bon appetite !

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