Herbed fillet of beef with dill carrots, gnocchi cookies and lemon cream butter

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the lemon butter, peel garlic and chop finely. Wash the lemon hot, dry and grate the peel finely. Halve the lemon, squeeze one half. Mix garlic, lemon peel and juice, 50 g butter, anchovy paste and mustard.

2. 2

   Season with salt and pepper.

3. 3

   Peel, wash and slice the carrots. Halve the dumpling dough. Shape each into a roll (approx. 3 cm Ø) and cut the rolls into slices of approx. 2 cm thickness. Press the slices a little flatter with a fork.

4. 4

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Wash meat, pat dry and season with salt and pepper. Heat oil in a large pan. Fry the meat in it for about 5 minutes.

5. 5

   Remove and put the pan aside. Cook meat in the hot oven for about 30 minutes (medium).

6. 6

   Wash the herbs and shake dry. Pluck parsley and chervil leaves and chop finely. Cut chives into small rolls and mix with the chopped herbs. Chop dill finely separately.

7. 7

   Bring 1 tablespoon butter and honey to the boil in a pot. Add the carrot slices and 3 tablespoons of water, season with salt and pepper. Cover and cook for about 8 minutes. Stir in dill.

8. 8

   Reheat the pan. Crisply fry the ham in it and take it out. Heat 3 tablespoons of butter in the frying fat little by little. Fry the gnocchi in it in portions on each side for about 2 minutes. Take out, keep warm.

9. 9

   Whip the cream until semi-stiff. Heat lemon butter and add cream. Mix everything with the hand blender briefly. Take the meat out of the oven. Brown the meat in the pan again briefly on all sides, roll in the herb mix.

10. 10

    Cut into slices and serve with gnocchi, carrots and butter. Crumble ham over it.

Nutrition Facts

KCAL
700 kcal

CARBS
43 g

FATS
40 g

PROTEINS
38 g