Beef Tenderloin with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 424 kcal | (20 %) | ||
| Protein | 34.3 g | (35 %) | ||
| Fat | 28.3 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- For the red cabbage
- 500 grams Red cabbage
- 1 onion
- 2 Tbsps vegetable oil
- 3 Juniper berries
- 3 cloves
- 100 milliliters red Grape juice
- 2 Tbsps red Red currant jelly
- 3 Tbsps Red wine vinegar
- salt
- freshly ground pepper
- 100 grams Crème fraiche
- For the beef
- 600 grams Beef fillet
- salt
- peppers
- flat-leaf parsley
- 5 Sage (for garnish)
- 2 Tbsps vegetable oil
- 1 Tbsp butter
Preparation steps
For the red cabbage: Rinse and finely slice the cabbage. Peel and fienly chop the onion. Heat the oil in a skillet. Add the onion and cook until translucent. Stir in the cabbage, juniper, cloves, grape juice, currant jelly and vinegar. Cover and simmer for 45-60 minutes. Season with salt and pepper to taste. Stir in the creme fraiche before serving.
For the beef: Season the beef with salt and pepper to taste. Rinse the parsley, shake dry and coarsely chop. Heat the oil in a skillet. Add the beef and cook until golden on all sides. Remove to an ovenproof baking dish and roast in a 180°C (approximately 350°F) oven until cooked, about 20-25 minutes. Remove from the oven, cover and allow to rest for 5-10 minutes. Melt the butter in the skillet. Add the parsley and cook briefly.
Slice the beef and arrange on plates with the cabbage. Drizzle the butter sauce over the beef before serving.
