Fillet of beef in quark oil batter

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, mix quark, oil, milk, flour, baking powder and 1/2 teaspoon salt to a smooth dough. Wash the fillet of beef and dab dry. Season with salt. Fry in hot lard all around for about 15 minutes. Then deglaze with 1/2 litre of water and take out. Keep the stock. Spread the roast with cream cheese and cover with bacon.

2. 2

   Roll out the dough on a floured base to a rectangle (approx. 23 x 27 cm). Score with a cake grid cutter. Place the dough around the roast, pulling slightly apart. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Cover with aluminium foil and roast for another 10-15 minutes. In the meantime, peel and finely chop the shallots. Heat the fat. Steam shallots in it at medium heat for about 5 minutes. Deglaze with white wine. Let it boil down for 5 minutes at high heat. Add peppercorns and beef stock. Cook for about 20 minutes at high heat.

3. 3

   In the meantime, peel and finely chop the shallots. Heat the fat. Steam shallots in it at medium heat for about 5 minutes. Deglaze with white wine. Let it boil down for 5 minutes at high heat. Add peppercorns and beef stock. Cook for about 20 minutes at high heat. Season to taste with a little salt. Peel the carrots so that some green remains. Cut off the asparagus ends briefly. Cut the asparagus in half. Cook carrots in boiling salted water for about 15 minutes, asparagus for 10-15 minutes. Serve the roast, vegetables and sauce garnished with chervil and lime wheels

4. 4

   Season to taste with a little salt. Peel the carrots so that some green remains. Cut off the asparagus ends briefly. Cut the asparagus in half. Cook carrots in boiling salted water for about 15 minutes, asparagus for 10-15 minutes. Serve the roast, vegetables and sauce garnished with chervil and lime wheels

Nutrition Facts

KCAL
580 kcal

CARBS
36 g

FATS
25 g

PROTEINS
49 g