Beef Filet Wrapped in Meat and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 951 cal. | (45 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37.8 g | (126 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 39.7 mg | (331 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 662 mg | (697 %) | ||
| Potassium | 3,977 mg | (99 %) | ||
| Calcium | 877 mg | (88 %) | ||
| Magnesium | 213 mg | (71 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 740 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 8 fresh Savoy cabbage
- 500 grams mixed Ground meat
- 1 tsp salt
- freshly ground pepper
- 3 shallots
- 1 Tbsp parsley (chopped)
- 1 egg
- 800 grams Beef fillet (from the center, ready to use, trimmed by butcher)
- 8 slices Bacon (smoked)
- vegetable oil (for greasing)
- 150 milliliters Beef stock
- ⅛ l dry Red wine
- sauce thickener (as needed)
Preparation steps
Rinse cabbage leaves and blanch in boiling, salted water for 2-3 minutes and place in ice water and drain on paper towel. With a sharp knife, cut out thick ribs and stems from cabbage leaves, if needed. Peel shallots and chop finely. In a bowl, mix ground meat, shallots, parsley and egg and season with salt and pepper. Mix meat mixture until smooth and season again with salt and pepper and roll out between two sheets of parchment paper into a large rectangle. Place beef filet in the middle of the ground meat rectangle and roll up ground meat around filet into a cylinder and press the ground meat mixture into place around the filet. On work surface, place cabbage leaves slightly overlapping and place meat in the middle. Roll up meat and cabbage into a cylinder and tuck ends of cabbage under packet. Place bacon slices over cabbage leaves and tie kitchen twine around meat and cabbage packet to secure.
Place meat and cabbage packet in a roasting pan. Bake in preheated oven at 220°C (approximately 425°F) for about 20-35 minutes. Baste occasionally with beef stock. Remove roasting pan from oven and wrap meat with aluminum foil and return to oven to rest at 80°C (approximately 175°F).
Deglaze roasting pan with remaining beef stock and red wine and bring to a boil and let reduce slightly. Pour pan sauce through a sieve and mix in cornstarch to thicken, if desired. Remove meat and cabbage packet from foil and add any excess liquid into pan sauce and stir and season to taste. Cut and remove kitchen twine and remove bacon. Cut meat into slices and serve with pan sauce on warm plates. If desired, serve with mashed potatoes and glazed baby vegetables and serve hot.
