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🍽️ Juicy beef fillet with creamy red cabbage

447 kcal · 30 min · 4 servings

Ingredients

• 500 g red cabbage
• 1 onion
• 2 tbsp oil
• 3 juniper berries
• 3 cloves
• 100 ml red grape juice
• 2 tbsp red currant jelly
• 3 tbsp red wine vinegar
• salt
• pepper from the mill
• 100 g crème fraîche
• 600 g beef fillet
• salt
• pepper
• flat-leaf parsley
• 5 sage leaves (for garnish)
• 2 tbsp oil
• 1 tbsp butter

Instructions

1. 1. Remove the outer leaves from the red cabbage and cut it into thin strips.
2. 2. Peel the onion and chop it into small cubes.
3. 3. Heat the oil in a pot.
4. 4. Sauté the onions until soft.
5. 5. Add the red cabbage and fry briefly.
6. 6. Add the juniper berries and cloves.
7. 7. Stir in the grape juice, jelly, and vinegar.
8. 8. Cover the pot and simmer on low heat for 45 to 60 minutes.
9. 9. Season the mixture with salt and pepper.
10. 10. Stir in the crème fraîche shortly before serving.
11. 11. Season the beef fillet with salt and pepper.
12. 12. Rinse the parsley, shake it dry, and chop the leaves roughly.
13. 13. Heat oil in a pan.
14. 14. Sear the beef fillet on all sides.
15. 15. Place the fillet in an ovenproof dish.
16. 16. Preheat the oven to 180 degrees (Gas: Level 2-3, Fan: 160 degrees).
17. 17. Cook the fillet in the oven for 20 to 25 minutes.
18. 18. Let the meat rest covered for about 5 to 10 minutes.
19. 19. Add butter to the pan with the cooking fat and melt.
20. 20. Add the chopped parsley and fry briefly.
21. 21. Drizzle the beef fillet with the herb butter.
22. 22. Slice the beef fillet.
23. 23. Serve the meat together with the red cabbage.

Nutrition per serving

• kcal: 447
• Protein: 35 g · Fett/Fat: 26 g · Carbs: 17 g