Maybock Fillet on Red Wine Sauce with Schupfnudeln and Cranberry Pears

For the filet of May buck on red wine sauce, first crush the peppercorns and juniper berries, pluck the needles from the rosemary and chop finely. Pluck the leaves from the thyme, grind the bay leaf and mix everything together.

Rub it on the filet of corn, wrap it in cling film and leave it to marinate overnight in the refrigerator.

In the meantime, peel and dice the carrots, celery and parsley roots. Clean the leeks and cut into fine rings, peel, seed and dice the tomatoes, peel and dice the onion as well.

Strip the spice mixture from the fillet, but keep it. Pepper the filet and sear it nicely all around in the oil, remove it from the pan and let it cook in the oven at 85 degrees.

For the Schupfnudeln cook the potatoes, peel and press through the potato press. Mix in yolks, semolina, salt and nutmeg and let the dough rest for at least 30 minutes.

For the cranberry pears, boil enough water with the juice of the lemon, sugar, cloves and cinnamon stick.

In the meantime, peel the pears, cut them in half and remove the core with a baller. Also remove the blossoms and stems. Level out the roundness on the underside (so that they sit better on the plate).

Put the pear halves into the broth, cook them and let them cool down in the broth. The pears should not be overcooked in any case.

Pour off the oil from the previous meat frying pan, add the finely diced Hamburger Sp

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