Deluxe dumplings: Beef & Béarnaise
Anton Schmaus on his dish
Ingredients · Servings 4
- 160 g potatoes
- Salt
- 30 ml milk
- 15 g Butter
- freshly grated nutmeg
- 1/2 peeled shallot
- 100 ml white wine
- 50 ml white balsamic vinegar
- 5 g tarragon leaves
- 5 g chervil leaves
- 3 peppercorns
- 1 Pimentkorn
- 1 juniper berry
- 1 Lorberblatt
- 30 g egg yolk
- 40 ml Béarnaise reduction
- 75 g clarified butter
- 1 tsp finely chopped tarragon
- 1 tsp finely chopped chervil
- 100g mashed potatoes
- 100g Béarnaise
- 2 g of methyl (binder)
- Salt
- 120g beef fillet
- 6 g salt
- 4 g Tabasco
- 6 g olive oil
- Pepper from the mill
- 20 ml Béarnaise reduction
- 5 g diced shallots
- 5 g mustard seeds
- 1/2 tsp chopped tarragon
- 1/2 tsp chopped chervil
- 5 g olive oil
- 4 thin slices of sourdough bread
- 15 g clarified butter
- 300 ml beef consommé (a good ready-made product from the butcher)
Method · 3 h
- Boil the potatoes in salted water until tender, drain them in a sieve and let them steam dry. Then press them through a potato ricer.
- Bring the milk to a boil, then slowly whisk it into the mashed potatoes using a wooden spoon. Whisk in the cold butter, and season with salt and nutmeg. If necessary, pass the mash through a sieve again.
- Coarsely dice the shallot and bring to a boil with the other ingredients, then reduce the liquid to 60 ml over medium heat for about 10 minutes.
- Whisk the egg yolks with the reduction over a water bath until heated to 84°C. Then remove the bowl from the water bath and slowly whisk in the clarified butter. Finally, stir in the chopped tarragon and chervil.
- Mix all ingredients together and shape into 4 equally sized dumplings weighing 50-60 g each.
- Finely chop the meat with a knife and season with the remaining ingredients, adding more seasoning if necessary.
- Mix all ingredients together.
- Brush the sourdough bread slices with clarified butter and place them on a baking sheet lined with parchment paper. Bake in the oven at 160°C for about 5 minutes until crispy.
- Fill each dumpling with 30g of beef tartare and boil in salted water for 2 minutes. Carefully lift the dumplings from the water and marinate with a little vinaigrette. Finally, place the bread chips on top of the dumplings with some chervil and tarragon salad. Heat the beef consommé and pour it over the dumplings.
"It's one of the first dishes I ever created, and I still think it's absolutely fantastic. It's become a classic in my repertoire. My idea back then was to reinterpret the classic beef fillet with béarnaise sauce. But the core ingredients – potato, beef, and béarnaise sauce – remain central. It's technically quite demanding, not entirely trivial, but a cool interpretation of a popular main course."
