Pasta dishes are always a good idea!
For the broth, boil water with the vegetables, parsley stems and peppercorns, reduce temperature, simmer gently for 15 min.
Cut the fillet into large (approx. 125 g) medallions, tie each with kitchen string and attach the ends of the string to a ladle handle, leave to cool.
Preheat stove to 60 °C, plate and plates.
Remove vegetables and parsley from broth, season broth with salt.
Add leek strips, carrot stalks and shallots to the stock and cook for about 10 minutes until just tender. Take out the vegetables and keep warm with a little gravy.
Place the ladle with the fillets over the roasting pan so that the medallions hang down into the slightly simmering broth. Cook at the lowest temperature for about 15 minutes.
Wasabi cream: stir the wasabi with the cream (1), mix in the whipped cream, season with salt.
Serve: arrange the vegetables on warm plates, perhaps sprinkle with the Sbrinz. Remove the meat from the broth and serve with a little broth and the cream next to it.
Note: Wasabi is the Japanese green horseradish. Wasabi paste is available in large grocery stores, in the food section of department stores, and in Asian specialty stores.
Goes well with: Long grain rice or noodles, respectively.
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