Winter salad with red cabbage and beef fillet strips

Ingredients for 4 servings:

• ½ kg red cabbage
• ½ tsp salt
• 2 tbsp raspberry vinegar
• ½ tbsp mustard
• 2 tbsp honey
• 4 tbsp olive oil
• 4 slices of bacon
• 40 g fig(s), dried
• 75 g walnut kernels
• ½ pomegranate
• 1 bed of cress
• 2 beef fillet steaks
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

Remove the outer leaves of the red cabbage. Quarter the cabbage and remove the stalk. Cut or shred the cabbage quarters into fine strips. Place the cabbage strips in a large bowl and knead vigorously with the salt and 1 tablespoon of vinegar for 5-10 minutes. For the dressing, combine the mustard, remaining vinegar, honey, and olive oil and stir into the red cabbage. Let the red cabbage salad sit for at least 30 minutes. In the meantime, cut the bacon into smaller pieces and fry in a dry pan, stirring until crispy. Remove the bacon cubes from the pan and place them on a plate lined with kitchen paper. Finely dice the dried figs and roughly chop the walnuts. Remove the pomegranate seeds. Mix the bacon, figs, nuts, and pomegranate seeds into the red cabbage salad and season the salad well with salt and pepper. Arrange the salad on plates or bowls. Cut the cress from the bed. Briefly fry the beef fillet until medium-rare and cut into strips. Then arrange the meat strips on the prepared salad plates. Sprinkle the salad with cress and serve with baguette.