Beef Rolls with Pointed Cabbage and Mashed Potatoes (Sarah Lombardi)

5 from 7 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 381 kcal


  • 1 Pc. Fillet of beef center piece
  • 50 ml White wine
  • 50 ml Port wine
  • 50 ml Butter
  • 1 Pc. Cabbage
  • 1 bunch Thyme
  • 1 shot Balsamic vinegar
  • 2 tbsp Sour cream
  • Salt
  • Pepper
  • 1 pinch Sugar
  • 50 ml Balsamic vinegar
  • 50 ml Pumpkin seed oil
  • 50 ml Olive oil
  • 1 Bowl Mizuna cress
  • 200 g Floury potatoes
  • 200 g Butter
  • 2 tbsp Milk
  • Salt
  • Pepper


  • Salt the beef fillet and fry it in a pan with olive oil. Then finish cooking at 100 degrees in the oven.
  • In the pan, reduce the white wine and port wine with a little salt, pepper and sugar. When it is reduced to about 1/3, add the butter to thicken just before serving.
  • Peel and chop the potatoes and cook. When done, mash and mix with the same amount of butter. Add a little milk and flavor.
  • Finely grate the pointed cabbage on the vegetable slicer. Prepare a salad with salt, pepper, sugar, thyme, sour cream, balsamic vinegar and the oils. Clean the cress and set aside.
  • Thinly slice the beef fillet lengthways, roll up the cabbage salad and place in the center of the plate. Pile the cress on top, arrange the puree next to the roll. Spread the sauce around the outside.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 381kcalCarbohydrates: 5.8gProtein: 1.1gFat: 38.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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