Beef Tenderloin with Red Cabbage

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Beef Tenderloin with Red Cabbage
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories424 kcal(20 %)
Protein34.3 g(35 %)
Fat28.3 g(24 %)
Carbohydrates8 g(5 %)
Author of this recipe:

Ingredients

for
4
For the red cabbage
500 grams
1
2 tablespoons
3
3
100 milliliters
2 tablespoons
3 tablespoons
100 grams
For the beef
600 grams
bunch
flat-leaf Parsley
5
Sage leaves (for garnish)
2 tablespoons
1 tablespoon

Preparation steps

1.

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.

2.

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.