Fillet of beef with dill-carrots, gnocchi cookies and lemon butter

Name: Fillet of beef with dill-carrots, gnocchi cookies and lemon butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Parsley; 1 collar Chives; 1 collar Dill; 1 Pot of chervil; 600 g Fillet of beef from the middle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 2 discs Parma ham; 1 Organic Lemon; 1 Shallot; 1 Garlic clove; 5 TABLESPOONS Whipped cream; 1-2 TEASPOONS Anchovy paste; 1 TEASPOON Mustard; 800 g Carrots; 6 TABLESPOONS Butter; 1 TABLESPOON Honey; 1 package (500 g) Dumpling dough half and half from the fridge; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Parsley
1 collar Chives
1 collar Dill
1 Pot of chervil
600 g Fillet of beef from the middle
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
2 discs Parma ham
1 Organic Lemon
1 Shallot
1 Garlic clove
5 TABLESPOONS Whipped cream
1-2 TEASPOONS Anchovy paste
1 TEASPOON Mustard
800 g Carrots
6 TABLESPOONS Butter
1 TABLESPOON Honey
1 package (500 g) Dumpling dough half and half from the fridge
7-10 Tbsp freshly grated nutmeg

Directions

1
Wash the herbs and shake dry. Pluck leaves and flags from the stems. Cut chives into fine rolls, chervil and parsley finely chop. Dab meat dry and season with salt and pepper.
2
Heat the oil in a pan and fry the meat for about 5 minutes while turning. Roll in chives, chervil and parsley and bake in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see
3
manufacturer) for approx. 30 minutes (medium). Fry ham slices in the hot pan until crispy.
4
For the sauce, wash the lemon hot, grate dry, grate the peel thinly. Halve the lemon, squeeze the juice of one half. Use the rest of the lemon for other purposes. Peel shallot and garlic and dice finely.
5
Steam shallots and garlic in the frying fat for about 3 minutes. Deglaze with 5 tbsp. water, cream and 2 tbsp. lemon juice. Bring to the boil and season to taste with anchovy paste, lemon zest, mustard, salt and pepper, keep warm.
6
Peel, wash and slice the carrots. Finely chop the dill. Bring 2 tablespoons of butter and honey to the boil in a saucepan. Add carrots and dill, season with salt and pepper, bring to the boil and cook for about 8 minutes in a closed pot.
7
Halve the dumpling mixture. Form each piece of dough into a roll (approx. 3 cm Ø). Cut rolls into slices of approx. 2 cm thick. Press slightly flatter with a fork. Heat 4 tablespoons of butter in a large frying pan.
8
Fry the gnocchi in it in 2 portions on each side for about 2 minutes. Season with nutmeg. Take the meat out of the oven and let it rest for a short time. Crumble the ham. Lightly foam the sauce with a hand blender. Cut meat into slices.
9
Arrange gnocchi, carrots and meat on plates. Pour sauce over the meat, sprinkle with ham.