For the vanilla roast, lightly pound the meat, cut the edges a little, flour one side and fry with the flour side first in hot fat until brown on both sides.
Remove the meat, add 1 tablespoon of butter to the pan and sauté the finely chopped garlic in it, deglaze with white wine.
Put the meat back into the pan and let it stand for 3 minutes. Remove the meat and keep warm at 80 °C in the oven.
Refine the sauce with whipped cream and bring to the boil briefly. For the dumplings, boil, peel and press the potatoes. Mix the mixture with enough flour to form a crumbly, dry dough.
Form dumplings and boil in salted water for about 20 minutes.
Arrange the vanilla roast with the flour dumplings and serve.