Herbed beef roulade on horseradish pointed cabbage with plum jam dumplings (Johann Lafer)

Name: Herbed beef roulade on horseradish pointed cabbage with plum jam dumplings (Johann Lafer)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 2 small cloves of garlic; 200 ml Milk; 20 g Butter; 250 g Bread rolls from the previous day; 100 g dried plums; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g mixed herbs (e.g. parsley, sage, thyme, chervil, rosemary); 500 g Beef fillet from the middle (let the butcher cut it into a large roulade); 1-2 TABLESPOONS Dijon mustard; 1-2 TABLESPOONS Olive oil; 1 (approx. 400 g) Head pointed cabbage; 2 Shallots; 25 g clarified butter; 200 g Whipped cream; 1 coated Tsp Cornstarch; 100 ml Structure fund; 50 g fresh horseradish; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
2 small cloves of garlic
200 ml Milk
20 g Butter
250 g Bread rolls from the previous day
100 g dried plums
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g mixed herbs (e.g. parsley, sage, thyme, chervil, rosemary)
500 g Beef fillet from the middle (let the butcher cut it into a large roulade)
1-2 TABLESPOONS Dijon mustard
1-2 TABLESPOONS Olive oil
1 (approx. 400 g) Head pointed cabbage
2 Shallots
25 g clarified butter
200 g Whipped cream
1 coated Tsp Cornstarch
100 ml Structure fund
50 g fresh horseradish
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the onion and 1 clove of garlic. Boil up milk, diced onion, garlic and butter. Cut the bread rolls into small cubes and put them in a bowl. Pour milk over them and soak for about 10 minutes.
2
Chop the plums finely. Add eggs and plums to the bread and knead. Season with salt, pepper and nutmeg and knead well again. Form the bread roll mixture on a damp tea towel to a roll of approx. 30 cm length.
3
Tie the cloth together. Wash the herbs, shake dry and pluck the leaves or needles. Chop the herbs. Lay the fillet of beef flat on the work surface, season with salt and pepper. Coat meat with mustard and sprinkle with the herbs.
4
Roll up the roulade from the long side and tie with kitchen twine. Season roulade from the outside with salt and pepper. Heat the olive oil in a large pan and fry the roulade all around, then place on a baking tray.
5
Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for 30-40 minutes (best to use a meat thermometer, approx. 58°C core temperature). Bring plenty of salted water to the boil in a roaster.
6
Add the bread dumpling roll and let it simmer at low heat for about 45 minutes. Remove the roulade from the oven, cover with aluminium foil and let it rest for about 15 minutes. Quarter the pointed cabbage, clean and cut into wide strips.
7
Peel and finely dice the shallots and 1 clove of garlic. Heat clarified butter in a frying pan and fry the pointed cabbage lightly for 1-2 minutes. Add shallots and garlic. Stir 50 g cream and starch until smooth.
8
Pour the stock, 150 g cream and mixed starch into the cabbage and simmer for 3-5 minutes (until the pointed cabbage is soft). Peel and grate horseradish, season cabbage with salt, pepper and horseradish.
9
Wrap napkin dumplings from the cloth and cut into slices. Loosen kitchen thread from the roulade and cut the roulade into slices. Arrange the meat on the pointed cabbage and sprinkle with fresh horseradish.
10
Serve napkin dumplings separately.