John Myers
Juicy Fillet of Beef on Savoy Cabbage and Potatoes Au Gratin with Parmesan
The perfect juicy fillet of beef on savoy cabbage and potatoes au gratin with parmesan recipe with a picture and simple step-by-step instructions.
- 400 g Savoy cabbage
- 2 Shallots
- 2 tbsp Rapeseed oil
- Salt and pepper
- 50 ml Cream
- 75 ml Milk
- Freshly grated nutmeg
- 2 Discs Beef fillet
- Salt and pepper
- 1 tbsp Oil
- 4 Potatoes
- 20 g Butter
- 0,5 tsp Coarse salt
- 0,5 tbsp Breadcrumbs
- 15 g Freshly grated Parmesan
- Cut the savoy cabbage in half and remove the stalk. Cut the savoy cabbage leaves into strips. Peel off the shallots and cut into strips. Heat the oil in a saucepan and fry the shallots in it for about 5 minutes, after 3 minutes. Add the savoy cabbage, stir in the cream and milk, bring to the boil and leave for about 10 minutes. Simmer and season with salt, pepper and nutmeg.
- Wash the meat, pat dry and fry in hot oil in a pan for about 4 minutes so that it is still pink inside. Season with salt and pepper and remove from the pan.
- For the fan-shaped potatoes: Preheat the oven to 240 ° C (fan oven 220 ° C). Peel the potatoes, wash them and then cut them into a fan shape. When cutting, make sure that the potatoes are not cut all the way through.
- Melt the butter in a saucepan. Place the potatoes with the cut side facing up side by side in an ovenproof dish. Brush the potatoes with the butter. Leave a little butter. Sprinkle the potatoes with salt and bake in the oven for approx. 30 minutes. Brush with butter from time to time.
- After baking, sprinkle the potatoes with breadcrumbs and drizzle with the remaining butter. Bake for another 10 minutes, then sprinkle the cheese over the potatoes and bake again for 5 minutes until the cheese has melted.
- Arrange the savoy cabbage on plates. Cut the fillets into slices and place on top of the vegetables. Serve with the fan potatoes.
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