Remove outer leaves of chicory, cut out stem and cut into quarters. Clean spring onions and cut into rolls. Scrape carrots with kitchen knife and cut in half lengthwise. Scrape mushrooms well with kitchen paper and cut into quarters. Clean and chop chives, parsley.
Finely dice bacon, drain into a small amount of clear soup. Remove the skin from the onions and finely dice. Remove peel from potatoes, grate finely and mix with a small bit of fine onions.
Season fillet steak with salt and pepper, roast in hot rapeseed oil until tender. Pile potato mixture on top, turn steak to other side and roast hood until golden brown.
Heat coated frying pan with canola oil, brown chicory and carrots, add mushrooms, spring onions, season with salt and season with pepper. Add herb butter, toss vegetables well.
Mix well curd cheese with chives, bacon, onions and parsley, season with salt and pepper.
Arrange vegetables as a bed on a flat plate, place fillet steak on top, garnish with thyme sprigs. Cut dumplings from the curd cheese and place on top.
526 Kcal – 20 g fat – 71 g egg white – 14 g carbohydrates – 1 Be (bread unit) : O-title : Fillet steak with potato cap on spring vegetables and : > farmer’s curd cheese.
Our tip: Use a deliciously spicy bacon for a delicious touch!