Fillet of Beef Stuffed with Fine Greens

Liver, onion finely chop, brown. Add the paradeis pulp. Chop parsley, add with 1 tsp brandy, season.

Split fillet open, but not completely! Unfold, spread with liver-herb mixture. Fold, close with toothpicks. Season with salt and pepper and brown.

Roast in the oven for half an hour.

Clean carrots, fennel, cut in half lengthwise. Sauté in one-eighth l salted water for 20 minutes. Clean spring onions, cook in greens for 10 min. Wrap fillet in foil, let rest in turned off oven 1500 cmin. Deglaze with bouillon, sieve. Mix whipping cream, flour, stir into sauce, cook on stove for 5 min. Season with pepper, salt, remaining brandy, sugar.

Heat remaining soy oil, butter, brown breadcrumbs in it.

Add drained greens.

Cut fillet into slices, put the whole thing together on the table.

Additional dish: Small boiled, peeled potatoes fried in soybean oil and

Matching drink: A strong red wine.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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