Summary

Ingredients

For the meat:

• 750 beef fillet (s)
• 80 g prunes, pitted
• some salt and pepper
• 30 ml peanut oil

For the sauce:

• 120 g shallot (s)
• 15 g butter
• 20 g tomato paste
• 300 ml red wine, dry
• 600 ml gravy
• 2 teaspoons cornstarch
• 40 ml port wine, red
• 2 teaspoons gingerbread spice
• some apple syrup
• a bit salt

For the dumplings:

• 150 g shallot (s)
• 15 g butter
• 250 g pretzel (s), stale
• 200 ml milk
• 200 g whipped cream
• 0.5 ½ bunch thyme
• 2 large egg yolks
• some flour
• a bit salt
• some white pepper, freshly ground

For the vegetables:

• 600 g Brussels sprouts
• 80 g pancetta
• 20 g butter
• some salt and pepper
• some nutmeg, freshly grated

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Instructions

1. Preheat the oven to 75 ° (convection).
2. Rinse the beef fillet, pat dry and for the filling poke a hole in the middle lengthways with a sharpening steel, press in the prunes and season the fillet with salt and pepper.
3. Heat the peanut oil in a roasting pan and fry the fillet all over. Then remove, place on a baking sheet lined with aluminum foil and cook in the preheated oven for 1 1/2 to 1 3/4 hours.
4. For the sauce, peel off the shallots, dice them finely and sauté them in the butter in the roasting pan in the roasting pot. Then add the tomato paste and roast. Then deglaze with a little red wine. Repeat this process until the red wine is used up and the sauce is nice and shiny brown. Then fill up the sauce with the gravy, bring to the boil and reduce by half. Mix the starch with the port wine until smooth, stir into the simmering sauce and let it simmer for another 2 minutes. Then pass through a fine sieve and stir the gingerbread spice into the sauce, season with a little apple syrup and salt.
5. For the mini dumplings, dice the pretzels very small. Peel and finely dice the shallots. Heat the butter in a saucepan and fry the shallot cubes in it until translucent. Then mix together with the pretzel cubes in a bowl. In the same saucepan, bring the milk to the boil together with the whipped cream and then pour over the pretzel and shallot mixture. Let it steep for about 10 minutes. Rinse the thyme, shake dry and chop the leaves. Add to the dumpling dough together with the egg yolks and some flour, season with a little salt and some freshly ground white pepper and knead well. Then shape about 12 small dumplings with moistened hands and refrigerate them for about 30 minutes.
6. Wash and clean the Brussels sprouts and cut crosswise on the stalk. Cook the Brussels sprouts in boiling, lightly salted water for about 12 to 15 minutes. Then drain and drain.
7. For the mini dumplings, bring plenty of water to the boil in a saucepan and add a little salt. Let the mini dumplings in it (the water should be just below the boiling point) steep for 10 minutes.
8. Finely dice the pancetta. Melt the butter in a saucepan (can be the one in which the Brussels sprouts were already cooking) and leave the bacon cubes in it until they are crispy. Then add the Brussels sprouts, let them get hot and season with salt, pepper and a little freshly grated nutmeg.
9. Heat the sauce for the meat again. Cut the meat into slices and serve with the sauce, mini dumplings and Brussels sprouts.