🍽️ Juicy stuffed beef fillet with herbs, served with red cabbage and potato gratin

Name: Juicy stuffed beef fillet with herbs, served with red cabbage and potato gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red cabbage (approx. 1,5 Kg); 500 g onions; 2 cans goose fat; 250 ml red wine; 2 bay leaves; 4 cloves; 3 star anise; 1 pinch cinnamon; salt; sugar; 2 apples (Boskop); 220 g redcurrant jelly (1 jar); 600 g potatoes; 1 tsp butter; pepper from the mill; 250 ml whipping cream; 800 g beef fillet; 4 small shallots; 2 tbsp oil; kitchen twine; 2 tbsp clarified butter; 4 tbsp cognac; 150 g crème fraîche; 1 tsp flour; 1 small can chanterelles; 2 starfruits

2055 kcal · 30 min · 4 servings

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Ingredients

1 red cabbage (approx. 1,5 Kg)
500 g onions
2 cans goose fat
250 ml red wine
2 bay leaves
4 cloves
3 star anise
1 pinch cinnamon
salt
sugar
2 apples (Boskop)
220 g redcurrant jelly (1 jar)
600 g potatoes
1 tsp butter
pepper from the mill
250 ml whipping cream
800 g beef fillet
4 small shallots
2 tbsp oil
kitchen twine
2 tbsp clarified butter
4 tbsp cognac
150 g crème fraîche
1 tsp flour
1 small can chanterelles
2 starfruits

Instructions

1. Remove the outer leaves and the hard core from the red cabbage.
2. Cut the red cabbage into quarters and shred it very finely.
3. Peel the onions.
4. Heat goose fat in a pot.
5. Fry the onions in the fat.
6. Add the shredded red cabbage and sauté it briefly.
7. Pour in the red wine and spices.
8. Season the mixture with salt and sugar.
9. Quarter the apples, peel them, and remove the core.
10. Cut the apple pieces into bite-sized chunks.
11. Fold the apple pieces into the red cabbage.
12. Simmer the red cabbage covered for about one hour.
13. Stir the currant jelly into the finished red cabbage.
14. Taste the red cabbage and adjust the seasoning if needed.
15. Peel the potatoes and wash them.
16. Slice the potatoes into thin rounds.
17. Grease a shallow baking dish with butter.
18. Layer the potato slices into the dish.
19. Season the potatoes with salt and pepper as you layer them.
20. Pour cream over the potatoes.
21. Bake the potato gratin for 30 to 40 minutes in a preheated oven at 180 degrees Celsius fan-assisted.
22. Cut the beef fillet lengthwise, but do not cut all the way through.
23. Rub the fillet with salt and pepper.
24. Peel the shallots and dice them.
25. Heat oil in a pot.
26. Sauté the herbs and shallots briefly in the oil.
27. Season the herb mixture with salt and pepper.
28. Stuff the beef fillet with the herb mixture.
29. Tie the fillet together with kitchen twine.
30. Heat clarified butter in a pan.
31. Sear the fillet on all sides.
32. Deglaze the fillet with cognac.
33. Pour in the broth.
34. Place the fillet in a heatproof dish.
35. Cook the fillet covered in the oven at 180 degrees Celsius fan-assisted for 30 minutes.
36. Drain the chanterelle mushrooms.
37. Wash the grapes.
38. Halve the grapes and remove the seeds.
39. Slice the starfruit.
40. Remove the fillet from the roasting juices.
41. Cover the fillet with aluminum foil and let it rest for 10 minutes.
42. Strain the roasting juices.
43. Dissolve the pan drippings in the pot with a little water.
44. Strain this liquid as well.
45. Bring the sauce to a boil.
46. Stir crème fraîche and flour until smooth.
47. Thicken the sauce with the cream-flour mixture.
48. Season the sauce with salt and pepper.
49. Slice the fillet.
50. Plate the fillet with the potato gratin, sauce, and fruits.

Nutrition per serving

kcal: 2055
Protein: 56 g · Fett/Fat: 153 g · Carbs: 100 g