Beef fillet steak with pomegranate red cabbage, port wine shallots and gratin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the red cabbage clean the cabbage, wash, quarter and cut out the stalk. Cut the cabbage into fine strips. Knead with 1 tablespoon salt, 1 tablespoon sugar and 6 tablespoons vinegar. Roll pomegranates back and forth on the work surface with light pressure - this loosens the seeds and the pomegranate gives more juice.

2. 2

   Cut 1 pomegranate in half (be careful, it splashes!) and squeeze it on the citrus juicer. Heat 2 tbsp. lard, briefly sauté red cabbage in it. Deglaze with pomegranate juice. Stir in cloves, pressed pimento and jelly.

3. 3

   Cover and stew for about 1 hour. Season with salt and pepper.

4. 4

   For the port wine shallots, peel the shallots and quarter them lengthwise. Coarsely chop the nuts. Roast in a pan without fat. Remove (use pan for the meat). For the fillets, pat the meat dry with kitchen paper.

5. 5

   Heat 1 tablespoon of lard in a frying pan. Fry the fillets in it at medium to high heat for about 2 minutes on each side. Take them out (use the pan for the shallots), season with salt and pepper.

6. 6

   Wrap them in aluminium foil and let them rest for about 10 minutes (then they are medium).

7. 7

   Fry the shallots in the steak pan at medium heat while stirring for about 5 minutes. Sprinkle with 1 tbsp. sugar and caramelise lightly. Add wine and 2 tbsp vinegar. Cook until the shallots are covered by the sauce.

8. 8

   Mix in nuts and the resulting meat juice. Season to taste with salt and pepper. Halve the remaining pomegranate, remove the seeds and add to the red cabbage. Season to taste with salt and pepper. Arrange everything.