Pepper fillet in dough grid
easy
90 mins
90 mins
Ingredients
- 1 kg Fillet of beef (middle piece)
- 7-10 Tbsp salt, white pepper
- 1 TABLESPOON clarified butter
- 100 g Low-fat curd
- 4 TABLESPOONS oil, 4 tablespoons of milk
- 200 g Flour
- 1 TEASPOON Baking Powder
- 2-3 TABLESPOONS Pepper cream cheese
- 7-8 Discs
- 7-10 Tbsp Bacon
- 1 TEASPOON + 1 tablespoon butter/margarine
- 750 g Carrots
- 750 g green asparagus
- 5 shallots or
- 2 small onions
- 1 TABLESPOON colourful peppercorns
- 1/8 l dry white wine
Directions
- 1
Wash the fillet, dab dry and salt. Fry in hot clarified butter all around for about 10 minutes, take out. Dissolve roast with 1/2 l water, store
- 2
Mix quark, oil, milk and 1/2 teaspoon salt. Mix flour and baking powder and knead. Roll out dough on a little flour to a rectangle (approx. 23 x 27 cm). Roll over with a grid roller, pull apart a little (or cut the dough into narrow strips and lay them on top of each other like a grid)
- 3
Spread the fillet with cheese and wrap with bacon. Wrap in the dough. Place on a greased baking tray in a hot oven (electric cooker: 200 °C/
- 4
Air circulation: 175 °C / gas: level 3) Bake for 35-40 minutes. Cover towards the end if necessary
- 5
Clean and wash the carrots. Wash the asparagus, cut the ends off generously. Halve the asparagus. Steam the carrots in little boiling salted water for about 12 minutes, the asparagus for 8-10 minutes.
- 6
Peel and chop the shallots. Sauté in 1 tbsp. hot fat. Crush peppercorns and add. Pour in frying stock and wine. Bring to the boil, boil down for about 10 minutes. Season to taste. Arrange everything. Served with: buttered potatoes
- 7
Drink: light red wine
Nutrition Facts
570 kcal
33 g
24 g
47 g
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