Stuffed Beef Fillet with Pumpkin Cream Vegetables

For the filling, peel and finely dice 3 shallots. Remove 3 cloves from the garlic bulb, peel and finely dice. Clean the celery, fennel, zucchini and leek and cut into 3-4 mm cubes.

2. Heat 2 tbsp olive oil and sauté the vegetables with garlic and shallots. Add the mustard, pour in white wine and cook over medium heat until all the liquid has evaporated. Season with salt and pepper. Pluck leaves from parsley and 1 thyme sprig and chop finely. Add to vegetable form, fold in and cool.

Cut remaining shallot and garlic bulb with peel into quarters lengthwise.

Slice the beef tenderloin lengthwise like a rolled roast and pat a tiny bit tender flat, season with salt and season with pepper. Spread the vegetables evenly on the beef tenderloin. Roll the tenderloin lengthwise into a roulade and tie with spaghetti.

Heat the remaining oil in a frying pan and sear the fillet well on old sides at high temperature, season with salt and season with pepper.

Add shallot, garlic, remaining thyme sprigs and rosemary and fry briefly. Place the fillet with the shallot, garlic and herbs on a baking tray covered with aluminum foil. Bake in the heated oven on the 2.

In the heated oven on the second shelf from the bottom at 120 degrees (gas 1, convection oven 1 hour at 120 degrees) cook for 1-1/2 hours depending on the thickness of the meat. 5.

5. in the meantime for the pumpkin-cream-vegetable

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