In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.

Brush the tenderloin with the spice mix from all sides.

Cube the onions.

Peel carrots, clean leek and finely slice all.

Heat Butterschmalz over medium heat and fry onions until translucent.

Place the meat into the pot and brown meat from all sides.

Add the finely chopped vegetables and fry for a couple of minutes on medium heat.

Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.

Break bread into pieces and place around the meat.

Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.

Add the beer to the pot, cover pot again and let simmer for about 15 min.

Remove the meat from the pot and keep warm.

Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.

The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.

Bring to a boil and let simmer until desired thickness.

In the meantime, slice the meat into finger thick slices.

Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.