Ox Fillet with Elderberry Sauce and Vegetable Noodles

Pasta dishes are just always delicious!

Sauté the oxtail in clarified butter, dust with flour, add diced onion and paradeis pulp, extinguish with a little bit of elderberry juice, add culinary herbs, stew heartily for half an hour with the lid closed. In between, extinguish with a little bit of elderberry juice. Pass through a sieve. Reduce the liquid and season to taste with salt and freshly ground pepper.

Cut the brown bread into small cubes and fry in a non-stick frying pan.

Mix the brown bread crumbs with the soft butter (1) and the herbs.

Blanch the vegetable strips separately for 3 min in lightly salted water. Melt one tablespoon of butter with one tablespoon of sugar in coated frying pans, pour in the vegetable strips, season with salt, pepper and nutmeg and steam until al dente.

Heat the clarified butter in a coated frying pan. And roast the fillets in it for 3 min. on each side. Cool slightly. Spread a thin layer of mustard on the top, spread the brown bread mixture evenly on top and crust briefly under the broiler.

Transfer fillets to plates, pour elderberry sauce around. Add the vegetable noodles, twisted with a fork into small heaps.

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