Spiced Stewed Fillet in Blauburgunder with Bread Dumplings and Cabbage

Remove outer leaves of cabbage, cut out stem, cut leaves into coarse strips. Peel carrots, celery, cut into coarse sticks. Cut onion into strips. Chop parsley coarsely. Dice ribs. Finely dice shallot and sauté briefly in a small amount of clarified butter.

Heat milk, pour over breadcrumbs, add parsley, egg, shallots, season with salt and nutmeg. Mix well, place on plastic wrap and twist into a roll.

Pierce meat with a paring knife, press in vegetable cubes, season with salt and pepper. Cut the core out of the pear well and then cut it into wedges. Remove dumpling mixture from foil and cut into slices.

Fry meat in hot rapeseed oil until hot all around, remove from frying pan. Fry remaining vegetable sticks and onions in the same frying pan.

Add peppercorns, bay leaf, juniper, paradeis pulp and brown well, dust with flour and brown lightly. Pour everything with red wine and then with vegetable soup.

Put the meat in and steam at 180 °C for 35 to 40 minutes. Heat clarified butter in frying pan, add cabbage, season with salt and pepper, sauté and pour a little whipping cream, reduce.

Fry dumpling slices in clarified butter on both sides until golden brown, add pear slices. Cut meat into slices.

Serve:

Arrange cabbage on flat plate sideways, place meat next to it, sauce.

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