Wash, cut and skin a nice middle piece of beef fillet, i.e. remove the tendons and lard it with strips of bacon (the strips of bacon are cut beforehand and lightly frozen in the freezer - makes it easier to lard). Then season the fillet sparingly with salt and pepper.
Heat a little olive oil in the pan and fry the beef fillet on all sides. Add the soup vegetables, the medium-sized chopped onion, the bay leaf, the tomato paste, the peppercorns, a little thyme, the chopped capers and the grated lemon peel (from an untreated and well washed one, of course). Sauté everything lightly and then deglaze with the stock and red wine. Also add the herb vinegar and the Madeira. For the broth we always use Rudolf Gourmet Würz Fond - a liquid concentrate - is available for roasting, poultry and vegetables - can be easily dissolved in hot as well as cold water - it is economical and fat-free and inexpensive - give it a try.
Let the meat cook for about 45 minutes, remove it, cut it into slices and put aluminum foil on it - keep it warm.
Meanwhile, strain the gravy through a kitchen towel and thicken it with the flour and sour cream - it can also be low-fat yoghurt, sour cream or similar. Place the meat slices in the sauce again and warm up - arrange on preheated plates - the sauce over them.
For us, a well-prepared red cabbage and Thuringian-style dumplings go with it. We serve the dumplings with Thuringian dumpling - it goes quickly and tastes good, similar to the real thing. Of course, a Thuringian would always give priority to the real - but consider the time!
PS: Rosi is of course not only my wife Rose - Marie, but also my role model in cooking, especially when it comes to roasts. As we traveled a lot from Northern Bohemia, we were of course also interested in culinary delights. The people from there would give priority to their dumplings in this regard, and not just that.
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