Beef medallions with honey fig mustard sauce and red cabbage

Melissa Olsen
4 5
45 mins
45 mins


Servings: 4
  • 1 Onion
  • 3 TABLESPOONS clarified butter
  • 1 glass (720 ml) Red cabbage
  • 100 ml apple juice
  • 3 Figs
  • 4 (180 g each) Beef medallions
  • 4 discs Bacon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Shallots
  • 1 TABLESPOON Honey
  • 1 TEASPOON Fig mustard sauce
  • 200 g Whipped cream
  • 100 ml Vegetable broth (instant)
  • 1 package (400 g = 20 pieces) Mini dumplings shaped potato dumplings
  • 7-10 Tbsp Kitchen yarn


  1. 1

    Peel and dice the onion. Heat 1 tablespoon of lard in a pot, fry the onion until transparent. Add red cabbage and apple juice. Bring to the boil and simmer for about 20 minutes. Wash and clean the figs, cut them into slices and, except for 8 slices for garnishing, add them after 18 minutes.

  2. 2

    Meanwhile wash the meat and pat dry. Wrap one slice of bacon around each and tie it with kitchen string. Season with salt and pepper. Heat 1 tablespoon of lard in a pan. Fry the meat for about 10 minutes while turning it.

  3. 3

    Peel the shallots and cut into fine cubes. Remove the meat and keep it warm. Sauté the shallots in the cooking fat for about 2 minutes. Caramelize with honey and fig mustard sauce. Deglaze with cream and broth, bring to the boil and loosen the frying set and reduce to about 2/3.

  4. 4

    Remove the finished red cabbage from the stove if necessary. Meanwhile simmer the dumplings in boiling salted water for about 5 minutes. Pour the finished dumplings into a sieve. Drain the liquid well. Heat 1 tablespoon of lard in a second pan.

  5. 5

    Fry the dumplings for about 4 minutes while turning. Arrange medallions, red cabbage and dumplings on plates, garnish with fig wedges.

Nutrition Facts

770 kcal
51 g
40 g
48 g

Categories & Tags

Main DishesheartyMeatBeef