Parry the fillet, season with salt and pepper. Sauté all around in olive oil. Add the spices and cook in the oven at 180°C until pink.
Cook the gnocchi in salted water.
Sauté the finely diced onion in the oil, add a little rice vinegar. Pour the broth, add the double cream and the plucked petals and blend. Bring to a boil and add cold butter before serving.
Cut the lettuce hearts in half and sauté in olive oil.
Add a little sugar and let it caramelize, deglaze with the vinegar balsamic – salt. Cut the fillet, arrange on plates, toss the gnocchi in the sauce and serve.
Arrange the fried lettuce hearts as well. Since I always cook without a recipe and without scales, the quantities are only approximate!
