Fillet of beef on a bed of savoy cabbage and Parmesan cheese
easy
50 mins
50 mins
Ingredients
- 800 g small potatoes (triplets)
- 1/2 (approx. 800 g) Head Savoy cabbage
- 1 Onion
- 4 TABLESPOONS Sunflower oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS grated parmesan cheese
- 1 TABLESPOON Butter or margarine
- 100 g Whipped cream
- 100 ml Milk
- 7-10 Tbsp freshly grated nutmeg
- 4 Branches of rosemary
- 2 Garlic cloves
- 4 (180 g each) Beef fillet steaks
- 100 ml Vegetable broth (instant)
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 15 minutes. Clean the savoy cabbage, cut into strips from the stalk, wash. Peel onion and cut into strips. Quench the potatoes, drain and peel the skin.
- 2
Place in a greased casserole dish. Sprinkle with 2 tablespoons of oil, season with salt and pepper. Sprinkle parmesan on the potatoes. Keep warm. Heat the fat, fry the onion for about 5 minutes while turning, after 3 minutes add the savoy cabbage.
- 3
Add cream and milk, bring to the boil and simmer for about 8 minutes. Season to taste with salt, pepper and nutmeg. Bake the potatoes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
- 4
Wash the rosemary and shake dry. Peel and halve the garlic. Wash the meat and dab dry. Heat 2 tablespoons of oil in a pan. Fry the meat on each side for about 4 minutes. Season with salt and pepper.
- 5
Add garlic and rosemary. Remove the meat from the pan. Pour broth into the pan, loosen the frying set, bring to the boil and reduce by about half. Arrange savoy cabbage, potatoes and meat on plates.
- 6
Drizzle meat with roast stock and garnish with rosemary and garlic.
Nutrition Facts
650 kcal
37 g
32 g
53 g
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