Gourmet Fillet with Bohemian White Cabbage and Carrot and Potato Mash

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 380 g 1 pack of gourmet filet à la Bordelaise, frozen
  • 300 g Bohemian white cabbage / rest / see my recipe *)
  • 150 g 190 g potatoes / peeled
  • 160 g 190 g carrots / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 2 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 2 Discs Lemon
  • 2 Stalk Parsley
  • 2 * ½ vine tomatoes


  • Cook / bake the Schlemmer fillet in a preheated oven at 210 ° C for approx. 40 minutes until golden-brown. Take out and cut in half. Heat the white cabbage in a small saucepan on the stove or in a container in the microwave. Peel, wash and dice the potatoes, peel the carrots with the peeler, cut off the ends, halve and cut into small pieces. Cook potato cubes with carrot pieces in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through. Serve gourmet fillet halves with white cabbage, bohemian style and carrot and potato mash (serving ring), each garnished with a lemon wedge, a stick of parsley and half a vine tomato. *) Roast pork with sauce, bohemian cabbage and silk dumplings
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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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