Fillet of beef with walnut mustard filling

Name: Fillet of beef with walnut mustard filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 6 dried figs; 3 TABLESPOONS Butter; 1 glass (720 ml) Red cabbage; 35 g Walnut kernels; 1 collar Rosemary; 2 TEASPOONS Pesto (glass); 5 TABLESPOONS medium hot mustard; 25 g Breadcrumbs; 7-10 Tbsp Pepper; 800 g Fillet of beef (to be sliced by the butcher like a rolled roast); 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 1 kg waxy potatoes; 2 TABLESPOONS Tomato paste; 250 ml dry red wine; 300 ml Beef stock; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 6 Stem(s) Parsley; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
6 dried figs
3 TABLESPOONS Butter
1 glass (720 ml) Red cabbage
35 g Walnut kernels
1 collar Rosemary
2 TEASPOONS Pesto (glass)
5 TABLESPOONS medium hot mustard
25 g Breadcrumbs
7-10 Tbsp Pepper
800 g Fillet of beef (to be sliced by the butcher like a rolled roast)
7-10 Tbsp Salt
1 TABLESPOON Olive oil
1 kg waxy potatoes
2 TABLESPOONS Tomato paste
250 ml dry red wine
300 ml Beef stock
2 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
6 Stem(s) Parsley
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Onions peel, in strips cut. Cut figs into pieces. Heat 1 tablespoon butter in a pot. Fry figs and half onions until translucent. Add cabbage and 100 ml water, cover and stew for 20-30 minutes.
2
Chop the walnuts and roast them in a pan without fat until brown, take them out. Wash the rosemary, dab dry, put some stalks aside for garnishing. Pluck the remaining needles from the twigs. Finely chop the needles.
3
Mix rosemary, pesto, mustard, breadcrumbs and walnuts, season with pepper. Wash the meat, dab dry, season with salt and pepper. Brush with mustard mixture, roll up and tie up with kitchen string.
4
Heat the oil in a pan. Brown the meat in it all around for about 5 minutes, take it out and put it on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes in medium heat.
5
Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Heat the frying pan again. Fry the remaining onion for 1-2 minutes. Add tomato paste and fry for about 1 minute.
6
Deglaze with red wine and beef stock while stirring, simmer for 8-10 minutes. Stir starch and a little water until smooth, bind simmering stock with about half of it. Season to taste with some salt, pepper and sugar.
7
Stir the remaining starch into the boiling cabbage. Bring to the boil again and simmer for 2-3 minutes, keep warm in a closed saucepan. Take out the meat, wrap it in foil and let it rest in a warm place for about 5 minutes.
8
Wash the parsley, dab dry and chop very finely, except for a little to garnish. Drain the potatoes and let them steam briefly on the switched off hotplate. First melt 2 tablespoons of butter in it, then add chopped parsley and swivel through.
9
Wrap meat out of the foil, remove thread. Cut meat into slices. Arrange on plates with potatoes, sauce and red cabbage. Garnish with rosemary.