Filetsteak with Dumplings

Ingredients

• 4 large slices of beef tenderloin (about 160 g each)
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 400 g small broccoli florets
• 4 shallots
• 1 tbsp butter
• 200 ml veal stock
• 100 ml dry white wine
• 2 tbsp toasted pine nuts
• 4 radishes
• 1 tbsp chopped parsley
• parsley for garnish
• 10 old rolls (or pre-sliced dumpling bread)
• 200 ml milk
• 2 tbsp butter
• 2 finely chopped shallots
• 2 Eggs
• 2 tbsp finely chopped parsley
• Salt
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Cut the roll into slices, place in a bowl and pour lukewarm milk over it.

2. 2.

   Sauté the shallots in hot butter until translucent, stir in parsley and let cook briefly; add the eggs to the bread mixture, season with salt, pepper, and nutmeg, mix gently and let rest for 30 minutes.

3. 3.

   Shape the mixture into small dumplings.

4. 4.

   Bring plenty of salted water to a boil, drop the dumplings in and simmer gently for about 15 minutes; remove, drain on kitchen towel.

5. 5.

   Season the steak slices with salt and pepper and sear each side in hot clarified butter for about 2–3 minutes; wrap in foil and keep warm.

6. 6.

   Meanwhile peel the shallots, cut them lengthwise into slivers and sauté in pan fat until translucent; add stock and wine, reduce quickly to half, season with salt and pepper, stir in parsley.

7. 7.

   Cook broccoli in boiling salted water for about 5 minutes, drain and set aside; slice radishes thinly.

8. 8.

   When serving, stir the drained meat juices into the sauce; plate steaks with sauce, broccoli, and dumplings, sprinkle with radish slices, pine nuts, and garnish with parsley.