Fillet medallions with herb dumplings and onion sauce

Fillet medallions with herb dumplings and onion sauce

Main course

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Cook Time

45 min

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Fillet medallions with herb dumplings and onion sauce is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for fillet medallions with herb dumplings and onion sauce is a hearty main course with beef fillet, bacon and fresh parsley. Preparation with the Thermomix® takes about 45 minutes and yields 4 servings. Ideal for festive occasions or a hearty family meal in winter. The herb dumplings made from dumpling dough (half and half) and the aromatic onion sauce perfectly round off the dish.

Ingredients (11 ingredients)

  • 0.5 Bd. Parsley
  • 750 g Dumpling dough (half and half)
  • 1 kg Beef fillet
  • 100 g South Tyrolean bacon in slices
  • 2 tbsp Olive oil
  • Salt
  • Pepper
  • 2 keine Red onions
  • 0.5 tsp Wheat flour Type 405
  • 300 ml Beef stock
  • 400 g Green beans

Preparation (9 steps)

1

Chop parsley

Thermomix® Setting
3 sec/Speed 8

Put 0.5 bunch of parsley in the mixing bowl and chop for 3 sec./level 8. Pour out and set aside.

3
2

Prepare herb dumplings

Put 750 g dumpling dough (half and half) and the chopped parsley in a bowl and mix well. Use your hands to form 16 small balls. Prepare the dumplings in a separate pot according to the package instructions.

3

Prepare beef fillet

Cut 1 kg beef fillet into 8 equally sized medallions. Wrap 100 g South Tyrolean bacon in slices around the medallions and fix with kitchen twine.

4

Fry beef fillet

Heat 2 tbsp olive oil in a pan. Fry the beef fillet medallions in it from both sides for approx. 3-4 minutes, depending on the desired degree of doneness. Let rest covered on a plate for 10 minutes, then season with salt and pepper.

5

Prepare onions

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 2 red onions. Put in the mixing bowl and chop for 3 sec./level 5.

3
6

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Sauté the chopped onions in the mixing bowl with the roasting juices from the pan and 0.5 tsp wheat flour Type 405 (or flour alternative) for 3 min./120°C/level 1.

180
7

Prepare sauce

Thermomix® Setting
10 min/212°F/Speed 2 100

Add 300 ml beef stock (gluten-free if necessary) to the onions in the mixing bowl and simmer for 10 min./100°C/level 2 without a measuring cup.

600
8

Prepare green beans

Clean 400 g green beans and cook in salted water in a separate pot until done.

9

Arrange

Serve the green beans together with the beef fillet medallions, the sauce and the herb dumplings.

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About this recipe

This dish reminds me of my childhood Sunday dinners, but in a slightly refined version. Back then, there were often roulades with dumplings and a hearty sauce. The fillet medallions are a more elegant alternative, but convey the same comforting taste. The beef fillet is of course the star of the dish. It should be of good quality, because that makes a big difference in taste and tenderness. The South Tyrolean bacon not only envelops the fillet, but also gives it a spicy, slightly smoky note that harmonizes perfectly with the tender meat. The parsley in the dumplings provides a fresh, green note and a hint of herbal aroma. The red onions in the sauce bring a pleasant sweetness and depth to the flavor. The beef stock forms the basis for a strong sauce that holds the dish together. And the green beans contribute a crunchy texture and a slight bitterness, which provides a nice contrast to the other components. When preparing with the Thermomix®, it is important not to chop the onions too finely, as they can burn during sautéing. Level 5 is ideal here. Be sure to add the roasting juices from the pan to the mixing bowl, as it contains many roasted aromas that make the sauce particularly tasty. When reducing the sauce without a measuring cup, the liquid evaporates faster, giving the sauce a thicker consistency. For a vegetarian version, you could replace the fillet medallions with thick slices of halloumi, which you also wrap in bacon (or with smoked tofu for a vegan version). Instead of beef stock, you can use vegetable broth. The sauce can also be refined with a splash of red wine. If you like it a little spicier, you can add a pinch of chili flakes. Serve the fillet medallions with herb dumplings and onion sauce on preheated plates. A dry red wine, such as a Pinot Noir or a Chianti, goes well with it. Cranberries or a fresh salad are also suitable as a side dish. The fillet medallions taste best freshly prepared. However, the sauce can be prepared well in advance and stored in the refrigerator. The dumplings can also be precooked and briefly tossed in butter before serving. The green beans should only be cooked shortly before serving so that they retain their crunchy texture.

Tags

#Meat #Festive #Hearty #Christmas #Winter #Winterly

Allergens

  • Milk
  • Wheat

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