Fillet plate with pointed cabbage

Name: Fillet plate with pointed cabbage
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 25 g Flour; 50 g soft butter; 1 piece(s) (approx. 500 g) Fillet of beef from the middle; 2 Pork fillets (approx. 250 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Pointed cabbage (about 500 g each); 300 g Carrots; 1 big onion; 1 TEASPOON Instant vegetable stock; 1 TABLESPOON Tomato paste; 4-5 Tbsp Cognac; 400 ml Vegetable stock; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

25 g Flour
50 g soft butter
1 piece(s) (approx. 500 g) Fillet of beef from the middle
2 Pork fillets (approx. 250 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Pointed cabbage (about 500 g each)
300 g Carrots
1 big onion
1 TEASPOON Instant vegetable stock
1 TABLESPOON Tomato paste
4-5 Tbsp Cognac
400 ml Vegetable stock
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil
7-10 Tbsp Aluminium foil

Directions

1
Knead the flour and 25 g butter, freeze in flakes. Wash the meat and pat dry. Heat oil in a frying pan, fry beef fillet in it thoroughly all around, season with salt and pepper. Place on a baking tray. Cook in a preheated oven (electric cooker 175 °C/ convection oven: not suitable/ gas: level 2) for 35-40 minutes. Sear pork fillet in hot frying fat also all around, season with salt and pepper. Remove and place on the baking tray 20 minutes before the end of the cooking time.
2
Cut the pointed cabbage into quarters, remove the outer leaves and the stalk. Cut the pointed cabbage into strips, wash and drain. Clean, peel and wash the carrots. Halve lengthwise and cut into slices. Peel and finely chop the onion. Heat 25 g butter in a pot. Fry carrots and onion for 2-3 minutes. Add the pointed cabbage and sauté briefly. Add 150 ml water and stock. Cover and stew for 8-10 minutes. Heat frying fat once more. Fry the tomato paste briefly. Deglaze with cognac and vegetable stock. Let simmer for 5 minutes.
3
Add the pointed cabbage and sauté briefly. Add 150 ml water and stock. Cover and stew for 8-10 minutes. Heat frying fat once more. Fry the tomato paste briefly. Deglaze with cognac and vegetable stock. Let simmer for 5 minutes. Take the meat out of the oven, cover with foil and let it rest for 5 minutes. Gradually stir the flour butter into the boiling sauce until the sauce thickens. Season to taste with salt and pepper. Season vegetables with salt, pepper and nutmeg. Cut beef and pork fillet into slices and serve with vegetables and sauce. Garnish with chervil. Serve with croquettes
4
Take the meat out of the oven, cover with foil and let it rest for 5 minutes. Gradually stir the flour butter into the boiling sauce until the sauce thickens. Season to taste with salt and pepper. Season vegetables with salt, pepper and nutmeg. Cut beef and pork fillet into slices and serve with vegetables and sauce. Garnish with chervil. Serve with croquettes
5
With 6 people: