John Myers
Contents
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Ingredients
- 1 kg Fresh red cabbage
- 2 Fresh apples Boskoop
- 2 Shallots
- 2 tbsp Butter
- 1 tsp Cloves
- 1 tsp Anise powder
- 2 tbsp Balsamic vinegar
- Salt and pepper
- 400 g Beef fillet
- 4 Discs Bacon
- 1 tbsp Oil
- 100 ml Red wine light
- 400 ml Vegetable broth
- 1 tsp Green peppercorns pickled
- 1 tbsp Sauce thickener
Instructions
- Remove the outer leaves of the red cabbage. Quarter the head, remove the stalk, cut the red cabbage into fine strips. Peel the apples, cut in half and remove the casing. Cut the apple halves into small pieces. Peel off the shallots and cut into large pieces.
- 1El butter in a pan and steam the shallot pieces in it until translucent. Sauté the red cabbage with the remaining butter in a large saucepan. Add aceto balsmico and some water, stir well, then stew the apples and cloves (in a tea strainer) and anise over low heat for about 50 minutes. Stir several times, adding more water if necessary.
- Wash the fillet of beef and pat dry. Wrap 2 slices of bacon and stick with wooden skewers. Heat the oil in a pan and fry the meat vigorously all around (also on the edge). Then reduce the heat and cook for about 4 minutes on each side Fry, remove and keep warm.
- Deglaze the roast with red wine and broth, bring to the boil and reduce to half the boil over high heat for about 10 minutes. Add the peppercorns. Stir in the sauce thickener and simmer for about 1 minute.
- Spread the beef fillets with red cabbage and pepper sauce on plates and serve with croquettes.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 2.3gProtein: 5gFat: 4.2g
