Truffle Crusted Beef Fillet Served with Spinach Noodles and Salsify

For the noodles: In a large pot, bring salted water to a boil.

Finely puree spinach (at room temperature) with a hand blender.

In a mixing bowl, stir spinach with flour and eggs into a firm dough (hand mixer with dough hooks). Add some milk as needed. Season dough well and in portions pour noodles into boiling water. Cook noodles, remove with a slotted spoon, rinse with cold water and drain in a colander. Continue until all dough is used up.

For the salsify: In a large saucepan bring stock to a boil.

Into a bowl, pour about 3 liters (approximately 12 1/2 cups) of cold water, 2 tablespoons vinegar and 2 tablespoons of flour mixed in. Peel salsify, cut into 4-6 cm (approximately 2 inch) pieces and immediately put into the water so they do not turn brown.

Strain the salsify, add to boiling broth and let cook until tender over low heat. Remove vegetables from the liquid and keep warm. Boil cooking liquid down slightly, add cream and bring to a boil. Stir in egg yolk and do not allow it to boil and pour in the wine. Add the salsify, let it warm and sprinkle with chives before serving.

For the beef: Preheat oven to 200°C (approximately 400°F). Cut truffle into fine cubes and put on a plate.

Heat a little butter in a roasting pan. Coat fillet in spices and diced truffles and sear briefly in hot oil on all sides. Then remove the meat, add to the roasting pan and cook 10-20 minutes in the oven - depending on the desired degree of cooking.

Meanwhile, deglaze the browned bit from searing the meat with red wine. Add heavy cream and let everything simmer slightly. Stir the spice sauce and top off with a few drops of truffle oil. If desired, boil and thicken the sauce with a little cornstarch.