Beef Fillet in White Wine with Vegetable Terrine and Wine Foam

Have fun preparing this mushroom dish!

Season the beef fillets with pepper. Put kitchen herbs, garlic, wine, chopped peppercorns, mushrooms, young onion and pink berries in a saucepan and simmer everything together gently on low heat. Put the beef fillets in it and cook them in this broth.

For the vegetable terrine, cut the broccoli and mushrooms into bite-sized pieces and fill them into a greased loaf pan lined with aluminum foil. Mix the eggs with the milk and season with iodized salt and pepper. Pour into the baking dish so that the vegetables are covered with it up to the top.

Cook in a water bath in the oven at about 180 °C for 40-45 minutes. Remove from the heat, allow to cool a little, then turn out and remove the aluminum foil.

Cut the terrine into slices and arrange on plates. Remove the meat from the wine broth and arrange it on the plates as well.

For the wine foam sauce, beat the egg yolks with the wine broth over a warm water bath and spread evenly over the beef fillet. Finally, garnish the dish with pink berries, colorful diced peppers and radish sprouts.

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