John Myers
Contents
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Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 4gProtein: 3.2gFat: 17.6g
