Beef Fillet with Mushrooms on Creamed Kohlrabi

A great pasta dish for any occasion:

Preheat the oven to 140 °C (upper-lower heat). Rinse the mixed kitchen herbs, shake dry and chop finely. Season the beef fillet with salt and pepper and sear it briefly and hot in a coated frying pan with 1 tbsp. olive oil. Then place the meat in a roasting pan and cook at 140 °C in the oven for about 40 minutes, remove and roast again briefly in a frying pan with 1 tbsp. foaming butter, roll in the chopped herbs so that it is completely coated with herbs.

Remove the cooked meat and let it rest for about 5 min. Clean the mushrooms and cut them into quarters. Remove the peel from the shallot and chop it. Rinse the parsley, shake dry and chop finely. In a saucepan with oil and 1 tbsp butter, sauté the mushrooms with a sprig of thyme. Add the shallots and extinguish with white wine and cook it. Then add 150 ml of whipped cream and 50 ml of clear soup. Season with salt and pepper, 1 squeeze of juice from a lemon and a little chopped parsley.

Rinse the kohlrabi and remove the peel. Using a spiral slicer, cut the kohlrabi into long noodles. using the vegetable slicer, make the noodles from the kohlrabi. In a saucepan, sauté the kohlrabi noodles with 2 tablespoons of butter, add 100 ml of whipping cream and 50 ml of clear soup and cook gently, seasoning with pepper, sugar, salt and a little juice of a lemon.

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