Fillet of Beef on Savoy Cabbage and Parmesan Potatoes

Peel the potatoes, cut in half depending on the size and boil in water for 15 minutes. Meanwhile, clean, wash, quarter and cut the savoy cabbage. Peel and dice the onions. Peel the garlic and cut in half lengthways. Wash and dry rosemary and cut into small pieces. Now preheat the oven to 200 degrees, drain the potatoes and place them in a baking dish. Drizzle with a little oil, season with salt and pepper, coarsely rub the Parmesan over the potatoes and put everything in the hot oven for 20 minutes.

Now heat a little oil for the savoy cabbage in a saucepan and add the onions and cabbage. After both have steamed, add the cream and milk and bring everything to the boil. After boiling, lower the temperature and simmer covered for 10 minutes. Finally, season with nutmeg, pepper and salt.

For the meat, heat a little oil in a large pan. Clean the steaks, pepper and fry them with rosemary and garlic for 4 minutes on each side. After searing, wrap the steaks in aluminum foil and let them rest. In the meantime, pour 150 ml of water into the roast set, add the stock and let it boil down for a few minutes. Then add the leaked meat juice, stir and arrange everything on the plate.