Stuffed Beef Lung Roast with Potato Fritters

Score the beef fillet from both narrow sides using a long, sharp knife (the cuts should meet in the middle, if the kitchen knife is long enough it will do from one side). Then, using a wooden spoon (round, larger side), expand the tunnel a little. For the filling, mix all the ingredients (if the ham or bacon is spicy enough, it is not necessary to season it separately with salt) and fill it into the beef fillet (the easiest way is to do it from both sides).

Then roll the beef fillet back and forth a few times like a pasta walker so that the filling is evenly distributed. Salt and pepper. If the openings on the edge are very large, close them with a wooden skewer.

Put the fillet of beef in a dish, add a little water and butter, cherry tomatoes, garlic clove and shallots, pour a little olive oil and roast in a heated oven (220 °C) for about 40 minutes. The roasting time depends on the thickness of the fillet.

The meat should be brown on the outside and pink on the inside. After roasting, rest briefly (cover with aluminum foil) so that the roasting juices are better distributed.

For the Erdäpfelkrapferln (potato dumplings), remove the peel from the potatoes, cut into quarters and cook in salted water until they are crispy, then drain. Steam in a hot oven (130 degrees) for at least 15 minutes. Strain the potatoes in a saucepan, quickly mix in the 2 egg yolks, add the butter and season with salt (pinch of salt).

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