Stuffed Beef Fillet with Red Cabbage and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,159 kcal | (55 %) | ||
| Protein | 55.7 g | (57 %) | ||
| Fat | 58.2 g | (50 %) | ||
| Carbohydrates | 92 g | (61 %) |
Ingredients
- Ingredients
- 1 Red cabbage (1.5 Kg)
- 500 grams onions
- 2 cans Goose fat
- 250 milliliters Red wine
- 2 bay leaves
- 4 cloves
- 3 Star anise
- 1 pinch cinnamon
- salt
- sugar
- 2 Apple such as russet)
- 1 jar Red currant jelly (220 grams)
- 600 grams potatoes
- 1 tsp butter
- freshly ground pepper
- 250 milliliters Whipped cream
- 800 grams Beef fillet
- 4 little shallots
- 2 Tbsps vegetable oil
- Bakers twine
- 2 Tbsps clarified butter
- 4 cans Cognac
- 150 grams Crème fraiche
- 1 tsp Pastry flour
- 1 sm can Chanterelle
- 2 Star fruit
Preparation steps
Discard the outer cabbage leaves, quarter, core and thinly slice. Peel the onions and thinly slice. Heat goose fat and sauté the onions. Add the cabbage and mix well. Add the red wine and the spices. Season with salt and sugar. Peel the apples, core, quarter and cut into pieces. Stir into the cabbage mixture. Cover and simmer gently for about 1 hour. Stir in the currant jelly. Season the cabbage again.
For the potato gratin, peel potatoes, rinse and cut into thin slices. Grease a shallow baking dish with butter. Layer potatoes in the dish and season with salt and pepper. Bake in preheated 180°C (approximately 350°F) oven for 30 to 40 minutes.
Cut the beef lengthwise without cutting through. Season with salt and pepper. Peel shallots and dice. Heat oil in a pot and sauté herbs and shallots briefly. Season with salt and pepper. Place the herb mixture on the beef. Fold over and tie with kitchen twine. Heat the clarified butter and brown the beef all over. Deglaze with brandy. Pour in broth and cover. Cook in oven with the potatoes for 30 minutes.
Drain chanterelles. Rinse, halve and remove the seeds from the grapes. Cut star fruit into slices.
Remove the beef from the sauce. Let rest, covered with foil, for 10 minutes. Strain the sauce into a small pot. Loosen browned bits with a little water and strain into the pot. Bring to a boil. Mix crème fraîche and flour until smooth and whisk into the sauce. Season with salt and pepper. Slice beef and serve with the potato gratin and sauce. Garnish with the chanterelles and fruits.
