Beef Fillet with Savoy Cabbage and Pumpkin Puree with Red Wine Sauce

For the red wine sauce, it is best to make the first reduction the day before. To do this, the bones are seared in butter. Wash the soup greens and cut into large pieces. Add to the bones with the tomato paste and fry again properly. Deglaze with 400 ml red wine and reduce almost completely over medium heat. Pour in the stock and reduce to 1/3 over a medium heat. Then strain the liquid and store it in the refrigerator for further processing.

Wash the savoy cabbage and peel off the individual leaves, remove the middle stalk and cut into strips. Heat oil in a pan and fry the savoy cabbage in it. Deglaze with broth and simmer for about 10-20 minutes over medium heat until the savoy cabbage is almost ready. Add the cream and simmer again until the savoy cabbage is soft. Season with salt and pepper.

For the pumpkin puree, wash the Hokkaido pumpkin and cut into large pieces. Peel the sweet potato and cut it into large pieces. Either let everything soften in the steamer for about 1 hour or cook in salted water for about 30 minutes until the pumpkin and potatoes are soft. If necessary, pour off the liquid and puree very finely with butter, salt, pepper and a little nutmeg (to taste).

For the beef fillets, it is best to heat a little olive oil in a cast iron pan and sear the salted fillets, tied with a thread, together with rosemary on both sides. Let it steep in the oven at 100 degrees - 120 degrees until the desired cooking point is reached. After roasting the beef fillets, add the reduced liquid for the sauce to the pan and pour the rest of the red wine on top, add honey. Salt and pepper to taste and simmer over medium heat until a creamy sauce is formed.