Ox Tenderloin with Bread Sauce

Carefully remove skin and tendons from beef fillet.

Cook peeled onions in 1/2l beef broth for about 60 minutes until soft.

Pour into a sieve, drain and coarsely chop.

Grind with a blender or in a hand mixer and pass through a sieve.

Place in a small saucepan and cook until the liquid has evaporated. Keep warm.

Peel and rinse potatoes and carrots and cut into slices.

Clean cabbage and cut into narrow strips.

Bring 1l beef broth to a boil, pour in beef fillet and cook at low heat for about 20 min.

After 10 min add potatoes and carrots. Cook savoy cabbage strips only 2 min – the vegetables should remain crunchy.

Lift meat and vegetables out of the clear soup, place on a heated plate and keep warm.

Bring half of the clear soup to a boil with bay leaf spice and cloves, pour through a sieve and thicken with the grated white bread. Season vigorously with pepper, juice of one lemon and chopped parsley to taste.

Stir the onion puree briefly and fold in the whipped cream.

Cut meat into slices and place in deep plates with a little cooking liquid. Sprinkle with a little coarse salt and arrange all around with vegetables, bread sauce and onion puree.

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