John Myers
Contents
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Ingredients
- 1 Gourmet Filet Bordelaise frozen 400 g
- 200 g Red-Skinned triplets (very small potatoes)
- 1 tsp Salt
- 1 branch Rosemary
- 1 tbsp Butter
- 2 big pinches Pinches of coarse sea salt from the mill
- 200 g Red cabbage / rest of yesterday
- 2 Bits / diamonds Yellow pepper for garnish
Instructions
- Prepare Schlemmer fillet in the oven according to the instructions on the package. Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, let cool down a little and peel off. Pluck the rosemary needles and cut into small pieces. Heat the butter (1 tbsp) in a small pan with the rosemary, add the jacket potatoes, stir-fry for a few minutes and finally season with coarse sea salt from the mill (2 big pinches). Heat the red cabbage in a small saucepan. Halve the gourmet fillet, divide it on 2 plates, garnish with the paprika pieces / diamonds and serve with the rosemary triplets and red cabbage. *) Pineapple-mango-red cabbage
