Beef fillet Sauté the beef fillet briefly in oil in a frying pan, then wrap it with spaghetti and hang it on a cooking spoon. Heat the beef broth to 60 degrees, season with peeled celery cubes from one bulb, the whole unpeeled onion and the bay leaf spice and gently cook the meat in the beef broth, hanging on the cooking spoon, for 40 to 50 minutes.
The meat must not touch the bottom of the pot.
Vegetables Remove the peel from the carrots, cut them into slices and cook them in butter with a little sugar. Then remove the peel from the second celery bulb, dice it and cook it in a little butter. Last but not least, clean the leek, cut it into slices and cook it in a little butter. Brown the remaining butter a little and offer it to the vegetables. Grate the fresh Parmesan cheese. Then sprinkle the Parmesan cheese and chopped parsley over the vegetables.
When the meat is cooked, remove the split, cut into slices and season with salt and pepper.
Frankfurter Green Sauce Clean and cut parsley, borage, dill, pimpinelle, chives, chervil, cress, sorrel and spinach. Separate the room-warm eggs; only the egg yolks are needed. Mix the egg yolks, a squeeze of lemon juice, the warm oil and the yogurt to make a mayonnaise and add the herbs.
Red sauce Strain the cranberries and mix with the mustard.
Horseradish sauce white From butter and flour
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