Salt the beef fillet and fry it in a pan with olive oil. Then finish cooking at 100 degrees in the oven.

In the pan, reduce the white wine and port wine with a little salt, pepper and sugar. When it is reduced to about 1/3, add the butter to thicken just before serving.

Peel and chop the potatoes and cook. When done, mash and mix with the same amount of butter. Add a little milk and flavor.

Finely grate the pointed cabbage on the vegetable slicer. Prepare a salad with salt, pepper, sugar, thyme, sour cream, balsamic vinegar and the oils. Clean the cress and set aside.

Thinly slice the beef fillet lengthways, roll up the cabbage salad and place in the center of the plate. Pile the cress on top, arrange the puree next to the roll. Spread the sauce around the outside.

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